Gluten-free pasta can be tricky, so follow the package directions closely.
Quinoa Pasta Salad
A refreshing, gluten-free pasta salad—great for summer months.
1 lb quinoa pasta
2 cups broccoli, cut into bite-sized pieces
1/2 sweet white onion, chopped
5 cloves garlic, minced
1/2 cup sun dried tomatoes packed in olive oil, chopped
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil + 1 tbsp extra for sautéing
3 tbsp mixed Italian herbs like dill, basil, oregano, marjoram
salt & pepper to taste (She uses Himalayan pink salt or Real Salt (also a pink salt) and grinds pepper fresh.)
1. Cook pasta as directed on package. Drain, rinse, and allow to cool slightly.
2. While pasta is cooking, sauté broccoli, onion, garlic and 1/2 of herb mix in one tbsp olive oil until tender-crisp, then place in bowl.
3. Add slightly cooled pasta to bowl with veggies, then add all remaining ingredients. Stir well until combined and allow to cool to room temperature. If salad becomes dry, use equal amounts of vinegars and oil to re-moisten.
A splash of tamari and a dollop of miso provide an instant Asian-inspired soup base here. Add whatever combo of raw and cooked veggies you like. Kelp noodles are made from sea vegetables and can be found near the tofu at Whole Foods and most health food stores.
A bit of leftover tomato sauce, fresh basil and some finely crushed garlic inspired this Italian-style noodle pot. We used grated zucchini to keep it fresh and cooked quinoa for a protein hit. While these little seeds may resemble grains in look and taste, they are completely free of...