We started off the year with a bang! And also with the removal of any meat and Dr. Pepper from our kitchen. It hurt, the Dr. Pepper thing hurt, but I’m getting over it. I’m also finding some great recipes out there that I love. Like this one that I posted a photo of a couple of nights a go, and then received plenty of requests for the recipe from instagram, facebook and email.
This one was simple and easy, two of my favorite components of a meal. Oh and healthy and delicious too.
To stick to our intake of veggies, fruits and grains, I found this pasta that was made entirely from quinoa flour and whole wheat flour, and then just used the veggies I had in my fridge and a can of water chestnuts that was lurking in the pantry.
Quinoa Pasta Stir Fry:
Cook 1 box quinoa pasta in a gallon of water. (This is from the directions on the box, but I think we could’ve used less.)
Stir fry minced garlic, 1 thin sliced green pepper, chopped carrots (I had a bag of baby carrots that needed to be used, but any carrots would do), sliced water chestnuts and sliced celery in olive oil.
Remove from pan and set aside. Then use pan to stir fry drained pasta in olive oil for about 60 seconds, and return vegetables to pan and mix together. Salt, pepper and season to taste. Hoisin and soy sauces would be a great addition as well.
Enjoy!
Adrienne says
A must try! So simple…which is right up my alley!