SweetRecipe: Brown Rice, Quinoa Pasta- A Light Weeknight Meal!

I fell off a bit with the cooking and recipes for you all, but I am back and more motivated than ever!

I have come across a few new instagram accounts (dad_beets and julesfood and blogs (damn delicious) that have given me motivation and inspiration to get back in the kitchen and start whipping up creative, healthy and delicious recipes.

If you read my previous post, then you know I’m eating extra healthy in order to drop a few El Bees for my upcoming birthday.

Side note: I’m also eating healthier than my usual healthy eating because I feel amazing when I’m putting things packed with nutrients and antioxidants into my body. #winning

Last night I decided to make pasta, but not just your average whole wheat pasta. I made brown rice, quinoa pasta!

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I wanted to make something that was quick, easy and light. I also wanted to make enough to last for at least 2 or 3 days so I didn’t have to cook every night this week.

While browsing the aisles of Trader Joe’s, I found myself picking up such random ingredients; but let me tell you, those random ingredients joined together and made a magical medley of pasta and vegetable goodness.

What you will need:

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-Bell Peppers of your choice (I used 1 yellow and 1 red)

-A pre-packaged mushroom, asparagus and onion medley

-butter (organic and unsalted preferred)

-minced garlic

-EVOO

-Fresh Basil

-Chives

-Brown Rice Quinoa Pasta

-Yellow onion

-Garlic powder (optional)

-Salt and pepper

If you follow me on instagram and checked my latest post, you would have seen that I used a wok to prepare this meal.

First thing you want to do is boil your pasta (not in the wok, in a boiling pot), flavoring the water (and the pasta) with salt, as you would normally cook pasta. Boil it for about 8-10 minutes, adding EVOO to the water so that the pasta does not stick together.

After they are boiled to your desired texture, drain out the water and then rinse with cold water in order to stop the cooking. Once that is complete, set the pasta to the side.

In your wok, put the heat to a high temperature and add a good amount of butter (about 1/4). Let that melt and then add your minced garlic and chopped chives. When the garlic has browned, add your sliced yellow onions. Once the yellow onions have browned a bit, add your mushroom and asparagus mixture.

You want to coat all of your ingredients with the garlic and butter mixture. After about 5-7 minutes, add your sliced bell peppers and continue to stir for another 5 minutes.

While everything is sauteing, make sure your wok is not burning on the bottom. (you can turn down the fire to medium heat)

At this point I would add a teaspoon of EVOO to prevent the vegetables from sticking to the bottom and to give them a little crisp bite.

It is now time to combine your pasta with your vegetable medley!

Pour your pasta into the wok and use tongs or two spoons to coat the pasta with the butter, garlic and vegerables. At this point you may add a few dashes of garlic powder (I really love the taste of garlic) as well as a few dashes of salt and pepper.

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When you feel the mixing is complete, add your chopped fresh basil and serve!

This meal is quick, easy and delicious with just a few healthy and nutritious ingredients. It may look plain and simple, but it is packed with flavor and smells so alluring throughout the house (and at the office as leftovers!)

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Hope you enjoy this recipe. Let me know in the comments below some of your go-to week night meals that you prepare at home!

xoxo

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