As a plant based eater I have to be creative with the things that I eat. I get bored easily of new foods and tend to stick with the things that I know and love. Which has really made this transition all the more difficult. But with some experiments in the kitchen I am slowly learning new ways to prepare food that is super delicious. Today’s adventure was a Quinoa pasta salad that I tossed together for lunch. It’s super simple and super tasty.
What you’ll need:
1 cup quinoa
2 cups water
1 can diced tomatoes (any seasons or flavors that you like)
1-2 cups pre-cooked pasta of choice, anything but spaghetti really works well. (this recipe is really great if you have leftover pasta without any sauce)
1-2 cups kale
Desired spices for flavor
Cook Quinoa according to the directions. Mine said to boil 2 cups water with 1 cup quinoa then cover with a lid and cook on low heat for 15 minutes. Take off the heat when done and let sit 3-5 minutes or until water is soaked up then stir. I added some spicy seasons and garlic to the water/quinoa while cooking for flavor.
Once quinoa is done put some oil (vegetable, olive or coconut) in a large frying pan and let the oil get a little hot. Then toss in the quinoa, pasta, tomatoes (I did not drain them but you can if you want, I found the more water in the pan the better it was for cooking.) and kale. Add your desired seasons to the mix. I added garlic, spicy pepper flakes, sriracha seasoning and Italian flavor.
Cook until the kale has wilted and become soft and the entire mixture is hot. Let cool a little and then serve.
I really like this recipe because you can totally make it yours. I added whatever seasons I had within reach and you can even add other veggies or not add something as well. Quinoa is pretty low-key and super fun to play around with. It goes with a lot of things and really adds to a meal.