I finally tried quinoa pasta (gluten free) today – and loved it. It’s very firm and tastier than regular pasta, in my opinion.

I made a simple dish with sautéed red bell peppers tossed with the cooked pasta and parmesan, seasoned with Italian herbs, salt, and a bit of balsamic vinegar. I mixed in fresh arugula at the end, because arugula makes everything better. It was light, nutritious, and delicious.

quinoa pasta with bell pepper, parmesan, and arugula

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