Quinoa Pasta with Broccoli and Sun-dried Tomatoes
It is known in some circles how much I dislike alternative pasta’s. By alternative I specifically mean whole wheat pasta. Good god that stuff is horrible. Horrible! Some things just need to be made with plain ol’ white/semolina flours. By some things includes baguettes, italian breads, ciabatta’s etc. I like to leave the whole wheat for sandwich bread or on occasion veggie burger rolls. With all that said now…I lost my mind while shopping a few weeks ago and bought a box of Quinoa Pasta made by the company Andean Dream. I let it sit in my food cabinet for quite some time because I was sorta afraid to use it and didn’t quite understand why I purchased it. I then decided at the end of last year to use up almost everything I had in those cabinets before I went shopping again and the day came that I needed to use this pasta.
After a search of the fridge and freezer I found 1/2 a jar of sun-dried tomatoes in oil and 1/2 a bag of frozen broccoli. I set a pot of water on the stove to boil. Just as it started to boil I remembered seeing an episode of Top Chef Masters where Zooey Deschanel was a guest and the chefs had to cook her a vegan, wheat and soy free meal. Michael Chiarello ended up buying some quinoa pasta for his dish and I seem to remember it sticking together and he had to pull all the strands of pasta apart. I wasn’t about to do that so once the water started to boil I added a tablespoon or two of oil to the water hoping that would help it from sticking together and it worked! The rest of the ingredients were sauteed in oil and the pasta was added at the end. I brought it downstairs for a shared meal with my parents and everyone liked it including me!
1 box Andean Dream Quinoa Pasta (fusilli)
cook to package directions adding 1 tablespoon of olive oil to the boiling water
1 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 pound frozen broccoli florets
1/4 cup oil packed sun-dried tomatoes, thinly sliced, reserve some of the oil from the jar
salt and pepper to taste
Heat a medium size saute pan over medium-low heat. Add olive oil. Once heated saute the garlic for 2 minutes making sure not to burn it. Add the red pepper flakes and cook for 20 seconds longer. Add the frozen broccoli and cook until no longer frozen, about 5-7 minutes. Stir in the sun-dried tomatoes and up to 2 tablespoons of the reserved sun-dried tomato oil and cook until heated through. Add the cooked Quinoa Pasta. Stir to combine and season with salt and pepper to taste.