Quinoa Pasta Salad
GF – SF – DF – V – NF – VG
6 Servings
1 cup organic corn & quinoa blend pasta
1 cup organic tomatoes, chopped
½ cup organic green onions, chopped
1 cup organic red pepper, chopped
½ cup organic Kalamata oil
2 tablespoons organic red wine vinegar
1 teaspoon organic safflower oil
1 ounce organic basil, chopped
Himalayan salt to taste
Black pepper to taste
Cook the quinoa pasta in boiling water for 8-10 minutes (add salt and kalamata oil to the water). Rinse and drain when cooked. Mix all the chopped vegetables with the safflower oil, vinegar and chopped basil. Add the pasta, mix, and serve!