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Peas Quinoa and Kale

by Kate Velasquez

Functional Chef

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Prep Time: 

5 Minutes

Active Cook Time:

15 Minutes



Vegan, Vegetarian, Gluten-free



1 Bag nonoPASTA™
2 C Peas, frozen
4 C Kale, shredded
Olive oil
Juice of 1 lemon
1/2 C Quinoa
Salt, Pepper & Red Pepper Flakes to taste

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Bring a large pot of water to a rolling boil. While that’s coming to temp, cook the quinoa. Microwave it with 1-1/2 cups of water for 5 mins, making sure to cover the top of your dish with a damp towel. Once done, stir and microwave 4 more mins until fluffy.

Once water comes to a boil, salt generously and add pasta. Cook for 6 minutes and then add in peas and kale. Continue to stir until pasta is cooked through, another 3 to 4 minutes. Strain all and then return to the pot you cooked in. Mix in quinoa. Drizzle with olive oil, add lemon juice and finish with some flaky salt and red pepper flakes.


This pasta dish is an entrée in itself that you can have on the table in under 20 minutes. Our ingredient list is simple, we just adding a little lemon for brightness and olive oil and salt to enhance the natural flavors.

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