Southwestern Quinoa Pasta Bake
Ingredients
The pasta
-
16
ounces
quinoa linguine or spaghetti
The sauce and vegetables
-
2
tablespoons
extra virgin olive oil
-
1
medium
onion, diced
-
1
medium
green pepper, seeded and chopped
-
1
medium
red pepper, seeded and chopped
-
1-2
medium
jalapeño, seeded and chopped
-
3
cloves
garlic, minced
-
6
ounces
tomato paste
-
1
teaspoon
cumin
-
2
teaspoons
chili powder
-
1
teaspoon
smoked paprika
-
½
cup
gluten free flour
-
4
cups
milk of choice, unsweetened
-
14.5
ounces
tomatoes with green chilies, drained
The protein and cheese
-
8
ounces
cheddar cheese or daiya
-
4
cups
cooked chicken or tempeh, cubed
For garnish
Instructions
- Preheat the oven to 350°F.
- Cook the quinoa pasta according to package directions and drain.
- In a large Dutch oven, heat olive oil over medium heat.
- Add the diced onion, green pepper, red pepper, and jalapeño; cook until tender, about 10 to 12 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Add tomato paste, cumin, chili powder, and smoked paprika; mix well.
- Sprinkle in gluten free flour slowly while whisking until blended.
- Gradually add the milk and bring to a simmer, cooking for 4 to 5 minutes.
- Stir in the drained tomatoes and 1 cup of cheese until melted.
- Remove from heat and mix in the cooked pasta and chicken or tempeh.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake for 30 minutes or until bubbly, then garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
12
Calories
258
Total fat
16g
Total carbohydrates
10g
Total protein
18g
Sodium
382mg
Cholesterol
55mg
You might also like