After exploring my book on grains last week (see https://marykisner.com/from-the-bookshelf-the-splendid-grain/) I was motivated to give one of the recipes a try. Quinoa Potato Salad looked interesting but I wanted to try to make it gluten-free with pasta.
Here is the original recipe:
At the bottom of the recipe, it mentions a variation to use pasta shells instead of potatoes. I went to the grocery store to see if I could find some gluten-free pasta and of course, some Quinoa. I was able to find this interesting pasta made with chickpeas! Who knew there was such a thing!
I was also able to pick up some Quinoa, but then I found this package on my shelf and thought I’d better use it first.
This was a good choice to save time…and dishes. All I had to do was open the two tubs of Quinoa and dump them into the bowl. I also needed celery, pickle relish and my vegan mayo.
First, I boiled the pasta. It cooked in only 8 minutes but certainly made a lot of foam!
I added the pasta to the bowl of quinoa and added the celery and a tablespoon of pickle relish.
Actually, warm the salad tasted OK…chilled will be better. I think it will be a new way to make a nutritious pasta dish. Enjoy!
Please comment or email me directly at marykisner@comcast.net.