Quinoa pasta with corn, bell peppers, and tomatoes
Vegetarian, Gluten Free, Soy Free, Dairy Free, Low Calorie
The generous mix of vegetables in this pasta is inspired by maque choux. Pronounced mock-shoo, it’s also known as Creole succotash, because it contains such a similar blend of crunchy-sweet garden produce. It’s likely a mashup of Creole and Native American dishes (even the name is thought to be a French approximation of a Native American word.)
- 1 yellow onion
- Peeled fresh garlic
- 1 green bell pepper
- 6 ounces cherry tomatoes
- 1 ear corn
- 4 scallions
- 1 lime
- 2 pasture-raised organic eggs
- 5 ounces gluten-free quinoa penne (quinoa - corn)
- 1 tablespoon Oaktown Spice Shop Hot Cajun seasoning (optional)
Prep the vegetables
- Peel and chop the onion into ¼-inch pieces.
- Finely chop enough garlic to measure 1 teaspoon.
- Remove the stem, ribs, and seeds from the green bell pepper; cut the pepper into ¼-inch pieces.
- Cut the cherry tomatoes in half.
- Shuck the corn; lay the ear flat and cut the kernels from the cob.
- Trim the root ends from the scallions; thinly slice the scallions.
- Juice the lime.
Cook the eggs
Cook the penne
Cook the vegetables
Finish the pasta and eggs
Cut the eggs in half lengthwise.
Nutrition per serving: Calories: 590, Protein: 20 g, Total Fat: 24 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3.5 g, Cholesterol: 165 mg, Carbohydrates: 79 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 420 mg