Recipe: Spicy Quinoa Pasta

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!


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