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Quinoa Spaghetti Bolognese (Gluten-Free)
This delicious and healthy Quinoa Spaghetti Bolognese is a great gluten-free alternative to traditional spaghetti bolognese. Packed with protein and fiber, this vegetarian dish is perfect for Meatless Monday dinners or any day of the week.
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, diced
- 1 red bell pepper, diced
- 1/2 cup carrots, diced
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1 Tbsp tomato paste
- 1/4 cup red wine
- 1/4 cup vegetable broth
- 1/4 cup parsley, chopped
- 1/2 cup vegan parmesan cheese, grated
- 2 cups cooked quinoa spaghetti
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, bell pepper, carrots, oregano, thyme, basil, red chili flakes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
- Add the diced tomatoes, tomato sauce, tomato paste, red wine, and vegetable broth to the skillet. Stir to combine, and bring to a boil. Reduce heat to low, and simmer for 15-20 minutes, stirring occasionally.
- Stir in the parsley, and remove from heat. Taste and adjust seasonings as needed.
- Meanwhile, cook the quinoa spaghetti according to package instructions.
- Drain the cooked quinoa spaghetti, and add to the skillet with the bolognese sauce. Stir to combine.
- Divide the quinoa spaghetti bolognese into 4 bowls. Top with vegan parmesan cheese, and serve.
- Enjoy!