This Veggie Quinoa Pasta Recipe is a great vehicle for showcasing the best produce of the season! This dish is highly adaptable, so feel free to ad lib with whatever grabs your eye at the grocery store. I love the crunchy green beans and tender corn, but I’ve also made this with zucchini and summer squash. The lightly sauteed vegetables play nicely with the bright and punchy dressing. For this recipe, the most important thing is to not overcook the vegetables to the point that they become mushy.
Fuel Your Day with This Loaded Veggie Quinoa Pasta Recipe
True story: I cried when my doctor told me I needed to go gluten-free.
Lucky for her, I didn’t cry in her office. But the minute I hit the car the waterworks started.
Would eating out ever be enjoyable again?
My mind immediately went to all of the delicious bread I’d be missing. But most of all, I thought about pasta.
I have a serious love affair with pasta.
It took me a few months of trying gluten-free options to find one that didn’t make me mad. The one I liked best surprised even me.
You guys, quinoa pasta rocks! Not only is it a better for you option than most, but it is also one of the best.
This Loaded Veggie Quinoa Pasta Recipe is one of my favorite ways to enjoy it.
Loaded with the best flavors of summer, this recipe is also highly adaptable to the season. In the Fall I’ve made this with shredded brussels sprouts and roasted butternut squash. In the Spring, I’ve used asparagus and baby peas. Really I like to think of this pasta and quinoa recipe as a blank slate to showcase the season.
Frequently Asked Questions:
That depends on the brand! Ancient Harvest uses corn and quinoa in their pasta while Andean Dream uses rice and quinoa. Both are organic and non-GMO.
Yes, you can! Quinoa will work in place of pasta for most any pasta salad recipe. Or you can do what I’ve done here and use both.
Since it is made with quinoa which is considered a superfood, it is a wholesome alternative to traditional pasta that you can feel good about serving your family.
Variations for this Recipe:
- This recipe isn’t particularly fussy, so feel free to substitute whatever vegetables you have on hand. Zucchini, broccoli, red onion, and even shaved Brussels sprouts would all be nice here.
- If Balsamic vinegar is not your thing, any vinegar based dressing will do. An Italian Dressing would be nice.
- Adding the red quinoa is optional! I love the textural element, but the recipe holds up well without it.
Tools Needed to Make This Recipe:
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- Large Skillet
- Mixing Bowl
If You Like This Loaded Veggie Quinoa Pasta Recipe You May Also Like:
- Baked Spaghetti with Ricotta
- Gluten Free Orzo
- Penne with Sausage, Broccoli & Gorgonzola
- Spring Pasta Salad
Veggie Quinoa Pasta Recipe
- 8 ounces Quinoa Pasta Shells
- 1 cup cooked red quinoa
- 2 teaspoons minced garlic
- 1 small yellow squash cut into ¾ inch pieces
- 1 red pepper seeded and chopped
- 1 cup green beans trimmed and cut into 1 inch pieces
- 1 cup fresh or thawed frozen corn
- 1 cup cherry tomatoes quartered
- 1/3 cup balsamic vinaigrette dressing
- ¼ cup toasted sliced almonds
- 2 tablespoons basil sliced thin
- Cook pasta according to package directions. Drain and rinse.
- Meanwhile, spray a large skillet with olive oil and heat to medium heat. Add garlic and cook for 30 seconds. Add squash, red pepper, green beans and corn. Cook for 5 minutes, until crisp tender.
- Combine pasta and red quinoa. Toss with vegetables and stir in cherry tomatoes.
- Toss with the balsamic vinaigrette dressing. Top with almonds and basil and serve.