Quinoa Pasta with Veggies
Quinoa Pasta with Lots of Veggies is a wholesome and nutrient-dense dish packed with colorful vegetables like bell peppers, zucchini, and mushrooms. Quinoa pasta is high in protein and fiber, making it a great choice for weight management. The dish is light, flavorful, and perfect for a quick lunch or dinner.
Nutrition Facts
Per serving
Energy
126 kcal
Protein
4 g
Carbs
24 g
Fat
2 g
Fiber
4 g
Ingredients
Quinoa Pasta (Naturally Yours)
0.5 cup (100g)
Zucchini
0.5 cup, chopped (100g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
Red Bell Pepper
0.5 cup, chopped (100g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Clove Garlic, Minced
1 tsp (5g)
Button Mushroom
0.5 cup, chopped (100g)
Dried Oregano
1 tsp (2g)
Dried thyme
1 tsp (2g)
Black Pepper
1 tsp (2g)
Fresh basil leaves (Chopped)
2 tbsp (10g)
Plain Water
2 small cup (400g)
lemon juice
1 tbsp (15g)
Chopped Onion
0.5 small cup (50g)
Instructions
Preparation
**Cook the Pasta:**
- Bring a pot of salted water to a boil.
- Add quinoa pasta and cook as per package instructions (usually 7-10 minutes) until al dente.
- Drain and rinse under cold water. Toss with a drizzle of olive oil to prevent sticking.
- Blanch chopped mushroom.
Cooking Steps
Heat oil in a large pan over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped onions and sauté for 2-3 minutes until translucent.
Toss in the sliced bell peppers, zucchini, and mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender but still slightly crisp.
Season the vegetables with dried oregano, thyme, salt, and black pepper. Mix well.
Add the cooked quinoa pasta to the pan and toss gently to combine with the vegetables.
Sprinkle fresh basil leaves and drizzle lemon juice over the pasta. Mix well.
Remove from heat and serve warm.