Hey, hey, hey!
I’m out of town this week for a work conference but I still wanted to post a really yummy recipe I came up with recently.
I saw some breadcrumb crusted pasta on Pinterest that looked delish, but alas I would not purposely put butter and bread on pasta so I adapted this quinoa falafel recipe into “breadcrumbs” and added fresh spinach for a little pizzaz! The result was really fun and tasty!
But first, have I mentioned Lilly is a Zen Master? No? Well she totally is. She is super good at achieving and staying in a deep meditative state.
Here is proof:
Close up of that awesome face wrinkle:
Here she is demonstrating an advanced yoga pose, “pugasana” (sorry, yoga humor):
OK here is that recipe!
Quinoa Crusted Pasta with Spinach
1 pound brown rice pasta
2 cups cooked quinoa
2 tablespoons olive oil plus more for drizzle
3 tablespoons nutritional yeast
2 teaspoons miso paste
2 teaspoons tahini
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh parsley, minced
3-4 cups fresh spinach
Cook the pasta according to directions. When its done, strain the pasta then put it back in the pot, drizzle some olive oil on it and toss to coat. Add the spinach to the pasta. It will wilt down a lot, so don’t be scared if it looks like a ton of spinach.
In the meantime, heat the olive oil in a large frying pan over medium heat. Add the tahini, miso, spices and nutritional yeast and stir for 2-3 minutes. If it browns a little, that’s good, that will give it that “breadcrumb” look.
Stir in the quinoa and heat through. Stir in the parsley.
Add the quinoa to the pasta and toss to coat, adjust salt and pepper as you like.
Spinach will wilt.
Mmmm, I’m ready for lunch!