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Veggie Quinoa Pasta Recipe

This Loaded Veggie Quinoa Pasta is a simple, delicious and nutritious meal! Perfect to make ahead for lunch or as a side dish to your next BBQ. (Gluten Free & Vegan)
Course Main Course
Cuisine American, Gluten Free, Vegan
Keyword bright, summer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 362kcal
Author Wendy Polisi


  • 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.


Calories: 362kcal | Carbohydrates: 60g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 398mg | Fiber: 4g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 35.9mg | Calcium: 40mg | Iron: 2.1mg