Quinoa Fusilli with Mizuna and Arugula
Author: Bhavani Jaroff
Recipe type: Vegan
Serves: 4-6
Ingredients
- 1 packages of Quinoa Fusilli
- 3 cups Mizuna Greens, chopped
- 3 cups Arugula, chopped
- 1 onion
- 10 sundried tomatoes, cut into thin strips
- ¼ cup olive oil
- ¼ cup white wine
- 1 Tbs. chopped garlic
- ¼ cup pine nuts
- Salt and pepper
- 2 Tbs. bread crumbs (or GF Bread crumbs)
- ¼ t. red pepper flakes
- ¼ cup fresh parsley, chopped
Instructions
- Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop cooking.
- Meanwhile, sauté the onions in the olive oil for 5 minutes.
- Add the mizuna greens and arugula, along with the garlic, and sauté for 2 more minutes.
- Add the white wine. Cook for a few more minutes, until the greens are wilted.
- Add the pasta and sun-dried tomatoes, and toss in wok.
- Add the bread crumbs, pine nuts, red pepper flakes, and parsley.
- Season with salt and pepper to taste.
- Garnish with pine nuts and parsley
Step-by-Step Instructions:
Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop pasta from cooking further.
Meanwhile, sauté the onions in the olive oil for 5 minutes.
Add the mizuna greens and arugula, along with the garlic and sauté for 2 more minutes.
Add the white wine. Cook for a few more minutes, until the greens are wilted.
Add the pasta and sun-dried tomatoes, and toss in wok.
Add the bread crumbs, pine nuts, red pepper flakes, and parsley.
Season with salt and pepper to taste.
Garnish with pine nuts and parsley.
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