Quinoa Pasta with Turkey Bolognese Sauce with Spinach Salad

Here is another fast and easy, warming fall meal that will provide plenty of leftovers you can enjoy over the next few days…See the substitutions I made to make the recipe even faster and easier.

Turkey Bolognese Over Quinoa Pasta with Spinach Kale Salad

Serving Size : 4

1 lb ground organic turkey

1 28 oz can organic crushed tomatoes

1/4 cup organic tomato paste

1/2 cup organic chicken stock

5 cloves garlic, minced

1 small white onion diced

1 tsp chili flakes

1 tsp fresh thyme, chopped

1 tsp fresh oregano, chopped

2 Tbs fresh basil, chopped

1 tsp extra virgin olive oil

1 package quinoa pasta

1 bunch organic Tuscan or flat leaf kale

3 cups baby spinach

1/2 cup cherry tomatoes halved

2 Tbs good balsamic vinegar

1/4 tsp Xylitol

1/4 cup extra virgin olive oil

For the Pasta:

In a large pot, fill with water and cover. Turn to high heat to develop a rolling boil. Season the water with a pinch of good sea salt. When the water is boiling add in the pasta. Quinoa pasta usually takes at least 12 minutes to get to al dente. Strain and put back in the pot. Drizzle the hot pasta with a touch of olive oil and mix to keep the pasta from sticking to itself. 

While the pasta is cooking, in a large pan heat the teaspoon of olive oil on medium heat. Add in the onions and garlic and sweat until translucent. Add in the turkey and brown.

Add in all of the other ingredients except the basil and mix well. Bring to a gentle simmer and allow to reduce about 30 minutes. After reducing, add in the basil. Season lightly with sea salt and pepper to taste. 

Top the cooked pasta with the sauce and cover with a lid to keep warm while you are making the salad.

For the Salad:

In a small bowl, mix together the balsamic, Xylitol, and olive oil.

In a salad bowl, mix the spinach, kale, and tomatoes. Dress lightly with the vinaigrette you just made and toss.

From the Web Page of  jj virgin

Author Note:

• If you have fresh tomatoes available, use them! While canned foods can be organic, you still get full nutrients from the fresh ingredients. 

 • This sauce works great with almost any ground meat, try using ground bison, it’s awesome.

I used dried herbs rather than fresh to cut down on chopping time, although fresh herbs always taste better.  Adding 1 teaspoon of chili flakes makes it very spicy so you might add less and test to see if you like it.  I also used fire roasted crushed tomatoes, because I love the smokey taste it adds. 
I used much more than 1 teaspoon of olive oil to coat the pan  – remember generous amounts of healthy fats are good for your overall health and help blast fat.  For more information on healthy fats, click here.
Since it is a cold and rainy night, a cold salad did not sound appealing and so I replaced the kale with swiss chard (since it cooks at the same rate as spinach) and sauted them both in olive oil for about 30 seconds.  I added a dash of chicken broth and put the cover on the pan for less than a minute to reduce it down and add flavor.  For the final touch, I added a sprinkle of sea salt and lemon.
For my family I served this over regular pasta and I just had the sauce over the spinach to avoid the extra carbs. It tasted delicious!
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