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.
This smoothie is hydrating, alkalizing, and energizing. Buy two young thai coconuts and use the water and the meat for this recipe. You can also find coconut meat in the frozen section of certain health food stores.
A hard recipe to give precisely. My amounts are always a little different and my herbs change frequently depending on what’s growing in my garden and what I’m serving it with. This is my standard salsa verde—heavy on the chives, easy on the parsley, generous, as always, with the...