Quinoa Pasta with Roasted Zucchini and Cheese

Mar 26, 2012 by

Last nights dinner was so very interesting to me. I knew I had to roast some zucchini that was begging to be eaten. I also wanted to try the Quinoa Pasta that I bought a few days ago. I had never seen it before and I wanted give it a try so I could see how it tasted and how the texture compared to regular pasta. And there’s the cheese. I’ve always had a thing for cheese. It’s not something that I will give up easily, so bear with me as you see cheese all over this recipe. I kept it subtle. Promise :-) …Although I purposely avoided measuring how much cheese I used…

It was tasty, meatless and certainly something I intend to have again. My hubby thought it was quite nice. I don’t think I could convince him to have this without some meat though. He is far from a part-time vegetarian, like what I’m on the path to becoming. Baby steps. As I read more about it and find recipes that suit my palate, I’m truly considering reducing my meat consumption.

Here’s the finished result…another freestyle recipe :-)

 

Quinoa Fusilli Pasta & Roasted Zucchini with Parmesan Flakes

 

As for the Quinoa Pasta, I realized that it takes a little longer to cook than regular pasta. The package suggested 13-15 minutes – spot on. Anything before that, it’s still rather firm. Also, you have to eat it right away. I decided to toss it in a cheese mixture in order to make it moist on the outside. I don’t do dry pasta very well. A cream sauce or olive oil is pretty much mandatory. The texture of quinoa pasta is just fine and I would not have noticed the difference at all. I will buy it again, if I come across it. Its Quinoa. I can’t go wrong. Right?

 

Quinoa Pasta - Gluten Free, Corn Free

 

Quinoa Pasta with Roasted Zucchini and Cheese
Recipe Type: Main
Author: Lyn
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
An easy meal perfect for any day of the week. Quinoa, Zucchini and Cheese.
Ingredients
  • 2 Medium Zucchini
  • Salt & Pepper
  • Olive Oil for bushing the Zucchini
  • Few Tbsp grated or shredded Parmesan Cheese
  • 8 oz Quinoa Pasta (or whatever pasta you prefer)
  • 1 Scallion, sliced thinly
  • 2 Tbsp Cream Cheese (I used reduced fat)
  • 2 Tbsp Chicken Broth
Instructions
  1. Preheat oven to 425F
  2. In a medium pot, bring about 4 cups of salted water to a boil
  3. Add quinoa pasta and cook according to package directions
  4. Cut ends off zucchini then slice each into 6 wedges
  5. Grease a rimmed baking tray with olive oil
  6. Place zucchini, skin side down on the greased baking tray
  7. Brush with olive oil then sprinkle with salt, pepper and parmesan
  8. Roast for 20 minutes, until the zucchini is golden brown
  9. In a medium pot, add cream cheese, chicken broth and parmesan
  10. On medium heat, still until melted and combined
  11. When pasta is ready, drain and add to cream cheese mixture
  12. Toss to lightly coat
  13. Add salt and pepper to taste
  14. Cut zucchini into chunks and stir in or serve on the side
  15. Garnish with Scallion and parmesan flakes
Notes

I used Quinoa Pasta but you can use any pasta for this recipe

 

I got my son to eat the zucchini. I had to basically emphasize that it had cheese on it. Not that there was too much, but he needs encouragement to eat “new” veggies. He has lettuce, green beans and broccoli under his belt. He needs to conquer zucchini so I can move on to another vegetable. Goodness rules in my house!

 

Zucchini

 

 

Zucchini, Sliced, oiled, sprinkled with salt, pepper and parmesan cheese

 

Roasted zucchini, fresh out the oven. So fragrant. Even the crispy parmesan stuck to the tray looked good to me.

 

Zucchini, roasted for 20 minutes

 

 

Roasted Zucchini with Parmesan Cheese

 

Zucchini never tasted so good.

 

Dinner is served - Quinoa Pasta & Parmesan Roasted Zucchini

 

What a way to start the week. Happy Monday friends!

~Lyn

 

read more

Hoisin Salmon with Quinoa & Zucchini

Jan 25, 2012 by

Salmon and Quinoa were first paired together by me about 4 years ago when I started to make serious changes to my diet. My chiropractor at the time, taught me about the benefits of whole grains and consuming less sugar. I was determined to learn more about how food can help heal the body. It took me a while to get used to eating certain vegetables that were fairly new to me. Zucchini was one of them. With benefits like – being a great source of vitamins A & C, folate, fibre and potassium, I had to find a way to LOVE this green goodness. Combining it with Quinoa, a grain I fell in love with immediately, seemed pretty practical :-)

Simple. Healthy. Delicious.

 

Hoisin Salmon with Quinoa & Zucchini

 

 

Hoisin Salmon with Quinoa & Zucchini
Recipe Type: Main
Author: Lyn of Lovely Pantry
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Salmon seasoned with hoisin sauce and served with Quinoa and zucchini
Ingredients
  • 2 pieces skinless, boneless, salmon steaks
  • salt & pepper
  • 4 Tbsp Hoisin Sauce
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups fat-free, reduced sodium Chicken Broth
  • 1 Medium zucchini cut up into 1/4 inch pieces
  • 2 Tbsp Olive Oil
Instructions
  1. In a medium sauce pan, add chicken broth and quinoa. Bring to a boil, reduce heat and cover for about 10 minutes
  2. Add chopped zucchini, stir and cover for another 5 minutes or so until all the broth has been absorbed
  3. Season salmon steaks with salt and pepper
  4. using a brush or the back of a spoon, spread hoisin sauce on both sides of the salmon
  5. Add olive oil to a skillet and set heat to high
  6. Add salmon to the hot skillet, presentation side down first
  7. cook for about 6 minutes per side, or until cooked through. Remove from heat
  8. Remove quinoa from heat and fluff with a fork
  9. Serve and enjoy
Notes

Optional: Add sweet corn or diced sweet peppers to the quinoa in addition to or instead of using zucchini

 

I always say that eating healthy doesn’t have to be hard. Perhaps I say it often to remind myself. At the same time, I hope I am reminding others. I think this recipe is a perfect example. I started making this dish a few years ago and now I make so many variations of it, I can hardly keep track. Adding various vegetables in the quinoa mix is always a great idea. Diced Carrots, Sweet Peas, Sweet Corn, Sweet Potato, Butternut Squash, to name a few. All these things go nicely with quinoa.

I hope everyone is having a great week so far. Take good care :-)

 

Related Posts Plugin for WordPress, Blogger... read more