Monday, May 9, 2011

May Recipe of the Month

Quinoa is my new obsession. Its a grain that is actually a seed but it is gluten-free and high in protein and fiber. Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” It makes an awesome gluten-free pasta too!

Avocado Pesto Quinoa Pasta Recipe
8 ounces quinoa pasta
2 T fresh basil, chopped
¼ cup pine nuts
1 avocado, pitted and peeled
1 T lemon juice
4 cloves garlic, minced
¼ cup olive oil
½ tsp salt
¼ tsp ground pepper
¼ tsp crushed red pepper
8 sun dried tomatoes, chopped
¼ cup Parmesan (optional)
  1. Cook pasta according to package instructions. Make sure you don’t undercook!
  2. While pasta is cooking, combine basil, pine nuts, avocado, lemon juice, garlic, olive oil, crushed red pepper, salt and pepper in your blender. Process until smooth. (If desired, add in half of parmesan, save other half for topping)
  3. Toss pasta with sauce and top with sun dried tomatoes and Parmesan if desired.
Preparation time: 10 minute(s)
Cooking time: 8 minute(s)

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