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Southwestern Quinoa Pasta Bake

Wendy Polisi
  • 30 minutes
  • Serves 12

INGREDIENTS

16 oz

quinoa linguine (or spaghetti)

2 tbsp

extra virgin olive oil

1

onion (diced)

1

green pepper (seeded and chopped)

1

red pepper (seeded and chopped)

1

jalapeño (seeded and chopped)

3 cloves

garlic (minced)

6 oz

tomato paste

1 tsp

cumin

2 tsp

chili powder

1 tsp

smoked paprika

1/2 cup

gluten free flour

4 cups

milk of choice (unsweetened)

14 1/2 oz

tomatoes with green chilies (drained)

8 oz

cheddar cheese (or daiya)

4 cups

cooked chicken (or tempeh cubed)

Cilantro (for garnish)