This is a great easy skillet meal that, at one point I thought was going to be a complete fail, but then turned into a hit at the end. This was the original but we forgot the regular quinoa at the store so I had to make a last minute meal change to quinoa pasta along which ended up with a recipe overhaul…here was the result!
1 box Quinoa pasta (your choice of shells, elbow, etc.)
4 tbsp olive oil, divided (2 tbsp each)
1 red bell pepper, diced
2 cups broccoli, chopped (bitesize pieces)
1 carrot, peeled and diced
1 jalapeno, deseeded and chopped (double this if you like more heat)
1.5 cups chicken broth
1 6 oz. can tomato paste
1 cup frozen corn
1/2 lemon, juiced
1 tsp cumin
1 tsp salt
2 diced roma tomatoes
1/2 cup cheese, shredded (cheddar, colby jack, etc.)
1. Cook Quinoa Pasta according to package directions (I think mine was to add olive oil to the pot and boil 6-9 minutes).
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add bell pepper, broccoli, carrots, and jalapeno. Saute’e for about 10 minutes until slightly browned.
3. Add the cup and a half of chicken broth, tomato paste, frozen corn, lemon, cumin, and salt. Bring to a boil and simmer up to 5 minutes, stirring to keep from burning.
4. Add roma tomatoes and cooked quinoa pasta. Cook over medium heat (uncovered) for about 5 minutes until heated through. Top with cheese and serve!