This post originally appeared on my old site Fighting for Wellness in June 2013. As written, the recipe is gluten-free and vegan, but the ingredients can be modified if neither is important to you.
4 oz. dry quinoa pasta, cooked according to package
1 tsp. coconut oil
1/2 tsp. minced garlic
1 cup chopped broccoli
1 cup chopped baby bella mushrooms
6 cherry tomatoes, sliced in half
1/4 cup Trader Joe’s mozzarella style vegan shreds (or your favorite cheese)
Cook quinoa pasta according to package directions. While quinoa pasta is cooking, heat 1 tsp. coconut oil in a non-stick pan. Add minced garlic, broccoli, and mushrooms then sauté over medium-high heat until mushrooms become fragrant and broccoli is tender enough to insert a fork (about 10 minutes). At the last minute add cherry tomatoes and turn heat to low. Drain pasta and add to non-stick pan with other ingredients. Top with vegan cheese.