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Natural Awakenings Bucks and Montgomery Counties PA

Quinoa Spaghetti Verde

Gluten-free YIELDS: 4 servings

  • 1/2 lb quinoa spaghetti
  • 3 scallion stalks
  • 1 small zuchinni
  • 2 cups broccoli florets, pre-steamed
  • 3 Italian plum tomatoes
  • 1/2 tsp cayenne
  • 1/2 tsp sea salt
  • 3 Tbsp extra virgin olive oil
  • 1/8 cup Italian flat parsley

Boil water for spaghetti; add a dash of sea salt to water. In a separate skillet add extra virgin olive oil and sauté the scallions until slightly softened. Dice the zucchini and plum tomatoes, and sauté. Add pre-steamed broccoli florets and cooked spaghetti. Add into skillet with vegetables, drizzle with a little olive oil, add cayenne and stir. Toss in Italian parsley, and serve hot.

Recipe submitted by Laila Wah, Healing Wisdom. June 2013

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