PARMESAN GARLIC QUINOA (you'll never eat mac & cheese again!)

I love quinoa.

Being a vegetarian I used to eat a lot of pasta, but lately have been trying to eat a little less processed pasta- especially boxed mac & cheese. I am in NO means claiming to be a part of any whole30, paleo, ANYTHING, just realized every time I ate boxed pasta I felt sleepy & sluggish. Thus, I've started eating quinoa more and more. For those of you who aren't totally behind it, I totally get it. I know it's a texture thing for a lot of people, but I promise once you learn how to cook it properly and infuse it with great flavor, you won't go back!

*oh, and quinoa is not the most appetizing to look at or photograph. bear with me *

What you'll need:

1 cup quinoa, rinsed

2 cups water

1 medium white onion (cut in 1.5 inch strips)

1 tablespoon olive oil

2 cloves of garlic (minced)

2 teaspoons dried basil

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 cup grated parmesan cheese (part of which for garnish)

How to make it happen:

Step 1: RINSE YOUR QUINOA. Don't be lazy. It takes two seconds! Rinse in cold water. Your stomach will thank me later. I won't get graphic but that's all I'll say.

Step 2: Heat up your olive oil in a large sauce pan and saute your onions for 4-5 minutes. Throw in your garlic for a minute, stirring so it doesn't burn.

Step 3: Add in your water and quinoa and cover the pot, bringing the water to a boil.

Step 4: Bring down to low and allow to simmer. Quinoa should take about 15 minutes to cook or so- but you'll know when there is a ring around the outside and the center is clear- plus about all of your water should be absorbed!

Step 5: Mix in your salt, basil, black & red pepper, and 1/3 cup of your cheese. If you want it a little more creamy, go ahead and add more!

Step 6: Dish it up while hot and sprinkle with pepper and cheese for garnish!

You'll be left with a creamy, salty, smooth dish! It's really worth it to use good, grated Parmesan cheese- the flavor will be so much better!

Willing to give up mac & cheese for this?

Try it friends. It's seriously delicious!

xo, lp

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Want an even healthier, VEGAN quinoa recipe?

Check out my veggie quinoa stuffed peppers!

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HERB PARMESAN CRISPS!

So remember a while back when I told you I got Ina Garten's Foolproof recipe book as a gift? 

Sure you do. 

Well as promised, I've started making some of her recipes (which are awesome!). This is not her recipe, but was inspired by one where she shares how to make a thyme frico. If you've never had frico- it's a delicious crispy, cheesy snack that you can eat like a chip or with a soup or salad. This technically isn't one because I didn't use flour- but if you're looking for a good frico recipe, check out Ina's book!

So if it's not frico...what is it?

Eh, I don't exactly know. It's cheesy heaven, that's what.

What you'll need:

1/2 cup good shredded parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon black pepper

pinch of salt

parchment paper

How to make it happen:

Step 1: Preheat your oven to 350 degrees

Step  2: Mix all your ingredients together well, making sure to get the herbs well incorporated.

Step 3: On a parchment lined sheet, measure out a tablespoon of your mixture. Lightly spread the cheese out so the shreds are touching but not in a big heap. 

Step 4: Bake for 6-8 minutes or until golden. Keep your eye on them- they'll burn quickly!

Step 5: Let them cool, and enjoy with soup or salad!

My favorite way to enjoy them is with tomato basil soup- the herbs and saltiness in the cheese go great with the tangy, creamy soup.

The best way to serve it? Pour your soup in a cute mug, and lay your cheese crisps over the top- then when you're ready to eat, crack into it like creme brulee! 

So there you have it!

A delicious, easy addition to a meal to make it seem that much more special.

Do you have any easy recipes that elevate simple dishes?

Share away, friends!

xo, lp

** Grab Ina's book here

SPICY & SALTY RED PEPPER PARMESAN PASTA

Note: Sometimes in my recipe posts I post a lot of pictures to try to prove to you how good the recipe is. I won't do that this week. This recipe speaks for itself. Nom. 

I love pasta so much. So so much. Don't waste your time telling me how processed food is bad for you. 

Yes I know.

No I will not stop eating pasta.

I've shared recipes for different noodleypastay dishes here, here, and here- and the only reason there aren't more is because I'm afraid all my Whole 30/ Paleo friends will disown me if I keep posting carb heavy dishes. Unfortunately, I just couldn't NOT post this one. It is so simple, and ridiculously delicious. 

Pepper Parmesan Pasta (serves 3-4)

What you'll need:

1/2 box (1/2 lb) of Angel Hair Pasta 

2-3 large cloves of garlic, minced

1/3 cup shredded parmesan cheese

1 1/2 Tablespoons red pepper flakes (more if you like more spice)

1 teaspoon dried oregano

1/4 teaspoon black pepper

3 Tablespoons extra virgin olive oil

(sea salt to taste)

How to make it happen: (ready for how hard it is?)

Step 1: Cook your pasta to the directions on the box- to al dente.

Step 2. Toss while warm in olive oil  and garlic and serve on a large dish immediately.

Step 3: Top with cheese, red pepper flakes, black pepper, and oregano. 

Step 4: Eat. 

This dish looks gorgeous to serve on a big white dish, and couldn't be easier to make- as you just saw! 

If you want to cut the salt a bit- squeeze a little lemon over before dishing it all out. 

Have an awesome pasta dish I have to try?

PLEASE leave a link in comments or email me beautyandbeard@gmail.com!!

xo, lp

(as always on tuesdays, linking with 33shadesofgreen)