Quinoa Fusilli with Mizuna and Arugula
Author: Bhavani Jaroff
Recipe type: Vegan
Serves: 4-6
- 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
- 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
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-quinoa-fusilli-with-mizuna-and-arugula/
3.5.3208