I’ve gotten better and better about using leftovers from last night’s dinner. I had some goat cheese left over from the beet purée and I wanted to make a super fast dinner because it was a long day and I was ready to eat.
Anyone who knows me (and maybe anyone who reads this blog) knows that I love shallots. I get my obsession for this sweet, savory onion from my mom who has always made some of my favorite meals with them. I had some quinoa pasta shells so I decided to mix them up with the goat cheese and some shallots and top with a little basil that I also had left over. It was the perfect warm, cozy dish to relax with at the end of the day.
1 12 oz box quinoa pasta shells
4 oz goat cheese
tbsp olive oil
salt and pepper to taste
chopped basil on top
Bring water to boil and pour in quinoa pasta shells. Let cook for 10-15 minutes or until desired consistency. Strain the pasta and mix in the goat cheese, olive oil and shallots. Sprinkle with salt and pepper and top with chopped basil