You can officially call me the goat cheese and shallot fiend

Quinoa Pasta with Goat Cheese and Shallots/></p> <p style=

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

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