Quinoa “Pasta” Recipe

This primavera quinoa “pasta” recipe boosts protein power by using the powerhouse seed as a base rather than traditional macaroni. A veggie assortment adds color and nutrition.

Created by Anthony Volpe, a chef at Plainview Hospital, Quinoa Primavera works as a side dish or main course.

Serving size: 8oz.
Serves four.
Per serving: 114 calories, 2.8g fat (no trans fat), 109 mg of sodium.

Ingredients: Quinoa Primavera
4 tsp., white quinoa
8 oz., silken tofu
½ cup, yellow and green squash, cut into 2-inch strips
1 tsp., garlic (minced)
3 oz., baby spinach, chiffonade
3 oz., carrots, julienned
3 oz., red onion, sliced
1/3 cup, red and yellow bell peppers, sliced
2 oz., white wine
4 oz., skim milk
1 oz., light sour cream
1 Tbsp., grated Parmesan cheese
1½ tsp., white pepper
Cooking spray, as needed

Directions:

  1. Cook quinoa in boiling water with 1 tsp. of vegetable base until it sprouts and is tender (set aside 15-20 minutes).
  2. Cook celery and onion in a hot sauté pan with some cooking spray until soft.
  3. Deglaze with white wine.
  4. Blend tofu and milk at high speed until smooth. Add white pepper.
  5. Add tofu blend to celery mixture and simmer at low heat for 10-15 minutes. Add sour cream.
  6. Sauté vegetables in a hot sauté pan with some cooking spray until tender. Add garlic cook 2 minutes.
  7. Combine sautéed vegetables with tofu cream sauce.

Serve as a side dish or over pasta or rice

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