Quinoa. The love of my vegetarian life.
It has everything a woman could ever want. Protein and high fiber, the grain is more than just a pretty face. And since it comes in three color choices, tan, red and black, it can go with just about any meal.
I'd like to say that this dish is the culmination of everything I've been working toward. A masterful work of culinary art born of genius. Each ingredient the natural partner of the previous flavor inserted.
I'd like to say that, but really I got bored. And this consisted mostly of leftovers I had laying about the kitchen.
The macaroni noodles from the box of Annie's Mac and Cheese that never saw the cheese sauce-
The fresh pesto that had been made the day before from the basil plants outside-
Extra spinach that didn't make it into the lasagna-
Sometimes things happen for a reason. Just go with it.
The ricotta cheese adds a richness to the whole meal. Basil and garlic prevails over the taste buds. The spinach gives an italian flair. And the peas? Well, you can never have too many peas.
Any type of quinoa will do. There isn't a large difference in the flavors of each kind. But the red gives the plate a lovely color.
Mix in that quinoa. It's crunchy and delicious and adds great texture.
Ingredients
olive oil(for pan)
1 cup spinach
1/2 cup frozen peas
1 cup pre-cooked macaroni
dollap of fat free ricotta cheese
basil pesto
1/4 cup cooked quinoa
Saute spinach and peas in olive oil in a medium sized pan on medium low heat. Continue until peas are thawed and spinach has wilted. Turn heat down to low. Add cheese, mixing well until vegetables are coated. Add the cooked pasta to the pan. Mix and let sit for 30 seconds.
Take pan off of the heat. Add pesto to mixture. Serve. Sprinkle heavily with quinoa to add extra crunch.
2 comments:
This one healthy treat for my diet program. I will go for this recipe.
Me, too. Here's to quinoa.
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