Quinoa Pasta with Brussels Sprouts & Toasted Panko

Posted on Mar 25, 2013 in Healthy, Lunch, Main Dish, Pasta, Recipes, Reduced Fat, Side, Vegetarian | 6 comments

Lately, I have been spending a good amount of time working on my Recipes page. The goal is to make it more user friendly and appealing. I have to admit moving all those recipes around is not an easy task. It is so time consuming but I love the way its starting to look. Please let me know what you think.

http://foodwinethyme.com/recipes-3/

Screen Shot 2013-03-25 at 10.26.26 PM

Now, to the food…..

SONY DSC

We’re not really pasta eaters in my house. Let me clarify, Kurt and I aren’t really pasta eaters, Briana on the other hand, can eat it every day. However, there are days when I crave a good pasta dish. On our last trip to Whole Foods I was intrigued to find quinoa pasta and this is how this Quinoa Pasta with Brussels Sprouts and Toasted Panko was born. Adding red pepper flakes, pine nuts and parmesan cheese took it to another level – pure goodness without the guilt.

SONY DSC

This is a sure hit even with picky eaters.

Kathy Sig 2

Quinoa Pasta with Brussels Sprouts & Toasted Panko
 
Prep time
Cook time
Total time
 
Adopted from Cooking Light
Author:
Serves: 6
Ingredients
  • 1lb quinoa pasta (or your favorite brand)
  • 2 tbsp extra virgin olive oil
  • 16 oz Brussels sprouts, trimmed and thinly sliced
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1 cup chicken broth (or vegetable for a vegetarian version)
  • ½ cup Parmegiano Romano cheese
  • 1 tbsp fresh parsley
  • 1 tsp lemon zest
  • ¼ cup pine nuts
  • ¼ cup Panko
  • salt and pepper to taste
Instructions
  1. Cook pasta according to directions. Drain and return to the pot.
  2. While pasta cooks, heat 1 tsp olive oil in a small skillet, add Panko and toast until golden. Make sure to stir frequently.
  3. In a large skillet heat the rest of the olive oil, add Brussels sprouts and cook about 3 minutes.
  4. Add garlic, onion and red pepper flakes. Cook another 3 minutes.
  5. Stir in broth, zest, salt and pepper to taste. Cook until Brussels sprouts are slightly tender. Remove from heat and combine with pasta. Mix in cheese.
  6. To serve, top with toasted Panko and pine nuts.
Nutrition Information
Serving size: 1 cup

Be Sociable, Share!
Share

6 Comments

  1. This looks so good!! I love Brussel sprouts and quinoa so this is something I have to try! Like today! Thank you so much for the delicious recipes! Gotta go get those ingredients together!!

  2. I’m still in at the start of my quinoa discovery journey, and today you helped me learn something new. This recipe looks delicious. Gotta look for quinoa pasta soon.
    Joshua Hampton (Cooking Classes San Diego) recently posted..Find Out More on Fusion Cooking in CaliforniaMy Profile

    • Quinoa is fantastic Joshua. I was hooked ever since I first discovered it

  3. This looks amazing! So glad I found you on the Kitchen Meets Girl link party. I love your blog and definitely love the new way to display your recipes. (and congrats on finishing… that is definitely no easy task)

    • Thanks Krista for such a nice comment. I really appreciate it. I’ll be sure to head over to your blog as well. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge