Hope you like garlic! Me? I love garlic… which means I love this recipe. I don’t eat too much pasta these days, but the noodles in this recipe are made from Quinoa! They aren’t available everywhere (we get our from Trader Joe’s), and I strongly recommend them for this recipe! If you don’t have any, your standard high protein whole wheat pasta will work… I just won’t be happy about it!
This is a great vegetarian recipe – but you can very easily toss a chicken breast on top and it will be delicious.
- 1 package Quinoa spaghetti
- 1 each red yellow and green pepper
- 1 red onion
- 1 carrot (or five baby carrots!)
- 1 green chilie
- 1 jalapeño
- 1 cup shredded cabbage
- 12-15 cloves of garlic
For the sauce:
- 4 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp sweet red chili sauce
- Cilantro (OMG GROSS… but if you like it, use it I GUESS)
- Red pepper flakes
Cook pasta according to package directions.
Meanwhile, chop up all your veg. Heat a couple table spoons of olive oil in a large skillet. Add your garlic and onions and stir for about 2-3 minutes. Add the rest of your veg and stir until combined.
Add sauce ingredients and whisk to combine. Add to the skillet with your veg and stir to coat the veggies.
Drain your pasta and add it to the skillet and toss to combine.