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Quinoa Pasta with Kale and Mushrooms

February 18, 2013 by epicureanvegan

Quinoa Pasta with Kale & Mushrooms -- Epicurean VeganThis is a very quick and healthy lunch. It’s also a good idea to munch on if you’re feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it’ll hit the spot!

INGREDIENTS:
8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
2-3 C chopped kale (I used red kale)
2 C diced or quartered mushrooms
1/2 C green onions, sliced
1/2 C pepitas seeds
1 Tbs olive oil or 2 Tbs Earth Balance
2 cloves garlic, minced or crushed
Salt and pepper, to taste

DIRECTIONS:
Cook the pasta according to package instructions. You don’t want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.

Quinoa Pasta

Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.

DSC07293Once the veggies are cooked down a little, stir in the pasta and pepita seeds. Season with salt and pepper and enjoy!

Quinoa Pasta with Kale and Mushrooms
 
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This is a very quick and healthy lunch. It's also a good idea to munch on if you're feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it'll hit the spot!
Author: Epicurean Vegan
Ingredients
  • 8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
  • 2-3 C chopped kale (I used red kale)
  • 2 C diced or quartered mushrooms
  • ½ C green onions, sliced
  • ½ C pepitas seeds
  • 1 Tbs olive oil or 2 Tbs Earth Balance
  • 2 cloves garlic, minced or crushed
  • Salt and pepper, to taste
Directions
  1. Cook the pasta according to package instructions. You don't want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.
  2. Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.
  3. Once the veggies are cooked down a little, stir in the pasta and pepita seeds.
  4. Season with salt and pepper and enjoy!
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Filed Under: Lunches Tagged With: Ancient Harvest, fast and easy, garlic, gluten-free, healthy, immune boosting, kale, mushrooms, pepitas, quinoa pasta, Vegan, vegetarian

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Comments

  1. Barb@ThatWasVegan? says

    February 19, 2013 at 11:04 am

    I love quinoa pasta!!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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