Ingredients:

  • 3½ cups cooked Quinoa & Rice pasta (see picture of package below)
  • 1 large onion sliced
  • 2 cloves chopped garlic
  • 1 cup grated carrot
  • 1 cup thinly sliced brussel sprouts
  • 1 cup sliced red cabbage
  • 2 cups shredded, cooked chicken
  • 1½ cup diced tomato
  • 1/4 tsp paprika powder
  • 1 Tbsp each sunflower and pumpkin seeds (optional)
  • Salt and pepper to taste
  • 3 Tbsp coconut oil
  • 1 tsp olive oil

Procedure:

  • Boil pasta according to package instructions, Drain, add a tsp of olive oil mix and set aside
  • Saute garlic in oil, when fragrant, add onions and cook until golden brown. Add tomatoes and cook until mixture thickens
  • Put in the cubed cooked chicken, add seasoning. Stir and remove from the skillet
  • In the same skillet, add brussel sprouts and saute until it takes on a rich green hue. Take off heat and add cabbage and carrots. Mix well and add chicken, check and adjust seasoning.
  • Add pasta to the skillet, mix to combine chicken and vegetables with the pasta
  • Sprinkle some pumpkin seeds and/or sunflower seeds and serve warm