Italian Quinoa Pasta & Rice with Balsamic Veggies & Cheezey Nut Crumble

This recipe resulted from “I’m hungry, I dont want to waste time going to the store, but I don’t want to waste money eating out… what should we dooooooo?!”

So I searched through my pantry, fridge and freezer to concoct this dish.  It’s not something I would go out and buy ingredients for, use this as a basic template or perhaps inspiration.  Maybe you have these ingredients lying around too!

I will list out the ingredients I used, but please, if you have something better, use it!! This was a fridge/pantry cleaning meal 🙂


  • Half a Box of Cooked Quinoa Pasta
  • 1.5 C Cooked Brown Rice
  • Balsamic Vinegar
  • Bag of Frozen Veggie Medley (or opt for whatever fresh veggies you have lying around!)
  • ~1 C Nuts of Choice (I used a Mixture of Brazil, Walnut and Almond)
  • Nutritional Yeast ~ 1/4 C total
  • Italian Seasoning
  • Salt
  • 1 Veggie Patty (Optional – my boyfriend has these from costco in his fridge! Beware, many veggie patties are not Gluten Free – check label)
  • 1 Clove Garlic Minced
  • Fresh Basil (optional)


  1. Cook your Rice and Quinoa Accordingly.  Meanwhile Heat oil on a pan over medium heat.  Add veggies and cook until desired tenderness.  Season with Italian seasoning and a drizzle of Balsamic Vinegar.
  2. Push Veggies to one side of pan, and make room for your veggie patty. Cook through.  Remove from heat and chop.
  3. In either a small food processor, blender or nut grinder, or by hand, roughly chop the nuts.  Add in about 1 T of Nutritional Yeast (or more depending on cheesey you like your food) and add in the garlic as well.  Mix or blend through.
  4. In Large Bowl, combine cooked Quinoa Pasta, Rice, Cooked Veggies, The Veggie Pattie and the nut mixture.
  5. Add in a few tablespoons of Balsamic (or more/less to taste) and mix.  Taste and add more Italian Seasoning and a bit of Salt as desired.
  6. Serve toped with Fresh Basil Leaves if you’re feeling fancy.