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