Quinoa Shells a la Marinara

Picture 20

8-10 oz marinara
4 tbsp chia seeds
1 lb grass fed beef
1 tbsp garlic powder
1/4 tsp white pepper
1/2 tsp lemon pepper
1/3 yellow onion, diced
1 tbsp raw agave nectar
1 bag fresh baby spinach
1 box quinoa shells pasta
1/4 cup vegan cheese sauce/dip*

spray coconut oil
parmesan cheese
10 sprays Bill Bragg’s amino acids

1. boil water on stovetop
2. add pasta–cook for 20-30 minutes or until tender
3. spray a pan with coconut oil
4. add onions
5. once caramelized, add marinara
6. turn heat up to almost high
7. add vegan cheese sauce/dip
8. once bubbling, add meat
9. turn heat down to medium
10. once pasta is done, strain it–keep the water
11. add pasta to saucepan
12. pour water back into pot
13. place spinach in the water–boil for 10 minutes
14. strain spinach
16. add spinach to pasta
17. serve pasta in a big bowl
18. top with parmesan cheese
19. serve individual plates



* find in the salad bar section of your local Whole Foods but can also replace with any vegan/lactose-free cheese, unless you eat dairy then go right ahead and add the cheese of your dreams!

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