Something happens to me at the beginning of November. I stop dreaming of salads and kale chips and start thinking about casseroles, pasta and bread.
One thing I’ve learned is that just because I may be eating a little less healthy, doesn’t mean I have to give up on nutrition all together. This Quinoa Spaghetti is a perfect example of how comfort food and health food can go hand it hand.
It perfectly satisfies my need for a warm, hearty meal and isn’t so shabby in the nutrition department.
Oh, and did I mention its delicious?
If the idea of quinoa in spaghetti sounds a little weird to you, you aren’t alone. The hubby wasn’t so sure about when he saw it but he ended up loving it. He even got creative with the leftovers, creating a baked spaghetti with the addition of ricotta and mozzarella cheese.
What about you? What do you crave this time of year?
Recipe Inspired by Cooking Light
- 8 ounces quinoa spaghetti (or spaghetti of choice)
- Olive oil spray
- 1 large white or yellow onion, chopped
- ¾ cup red or rainbow quinoa, rinsed
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
- 2 cups marinara
- ¾ cup vegetable broth
- ½ cup black or pimento stuffed olives
- ¼ cup dry sherry
- 1 tablespoon capers
- Cook pasta according to package directions. Drain and toss with olive oil if desired.
- Meanwhile, spray a large saucepan with olive oil spray. Add onion and cook for 8 to 10 minutes, until tender. Add quinoa, garlic, oregano, red pepper, black pepper and sea salt. Cook for 3 to 4 minutes, stirring constantly. Add marinara, vegetable broth, olive, sherry and capers. Bring to a simmer. Cover and reduce to low. Cook covered for 30 minutes. Remove from heat and allow to sit covered for another 5 minutes.
- Divide pasta among four plates. Top with sauce and garnish with parsley and additional olives.
Servings 4, Calories 372, Fat 5.2g, Carbohydrates 67.1g, Protein 11g, Cholesterol 0mg, Sodium 598mg, Fiber 6.2g, Sugars 6.3g