If you are in the mood for a “pasta” salad without the carb overload and the gluten, this pasta salad is delicious. Quinoa is NOT a grain, but is classified as a seed since it is in the same family as beet roots and spinach. Quinoa has been labeled a super food because of its high complete, protein content and mineral content. It rates as 0 on the Inflammation Factor. Add vegetable to this pasta and you have a complete meal. You can add whatever raw vegetables you like. I have made this recipe with various vegetables, but always seem to come back to the broccoli. Bon Appétit!
In a large pot, boil a few quarts of water and 1 tablespoon of grape seed oil.
Add a package of quinoa pasta and let it simmer.
While the quinoa is cooking, chop the following and place in a large bowl:
2 or more cups broccoli
4 celery stalks
1 cup fresh parsley
3 green onions
1 can of your favorite organic beans. I used garbanzo beans in this recipe but I have also used kidney beans and black beans.
In a smaller bowl, add the following:
1 cup grapeseed oil mayonnaise
2 tbsp. raw apple cider vinegar
5 drops of lemon Stevia
1 tbsp. dried dill
1 tbsp. Bragg’s organic dried herbs
Pinch of Himalayan salt
Whisk and set aside.
Once the pasta is soft, drain the pasta and rinse to let it cool.
Once cool, place the pasta into the veggie bowl along with the dressing and stir well. You can enjoy it right away or you can let this sit overnight in order for the flavors to mingle. Enjoy!!