I absolutely love pasta salad! You know what else is great about finding quinoa pasta? Finding multi-colored quinoa pagoda pasta! Now I can have some pasta salad that looks very similar to traditional pasta salad!
In fact, I found out that someone at the party didn’t even know it was quinoa! I tried to make sure and tell everyone but I must have missed some people.
Well, this salad turned out very well. It probably could have used a little more dressing as I’ve found that quinoa pasta requires more flavoring than rice or traditional pasta. The texture is also a little firmer than traditional pasta.
All in all, this was an enjoyable treat for me to have and quite a bit had gotten eaten. I’ve actually been having a little bit of the leftovers all week and have been really enjoying it. I just wish I could freeze some. I like to make food ahead and freeze it for laziness convenience…actually, both. 😉
I didn’t really measure anything out. I like lots of veggies so I use a lot. The key is to use whatever veggies you enjoy and how much you like in your pasta. I will list what I used.
Quinoa Pasta Salad Recipe
Quinoa pasta pagodas
Green bell peppers, chopped
Red bell peppers, chopped
Baby portobello mushrooms, chopped
Green onions, sliced Italian Salad Dressing
Toss veggies and pasta together and add Italian dressing to taste. Refrigerate for a few hours or overnight to blend flavors well.
I have to take you back to the Mexican food theme to finish rounding out your meal. Someone from my group shared this recipe and I tried it out and couldn’t believe my taste buds. Although it was good just the way it was, I of course had to add my own style to it. What is so great about this recipe is that you get to have rice without having the starch and carbohydrates that go along with it. What? You ask…how on earth do you do that? Well, it’s not really rice…it’s cauliflower! I know, that was my first reaction too. But, I just couldn’t help myself, I had to try it and let me tell ya, it could pass for the real deal. Give it a try, you’ll be surprised!
Remove stems from cauliflower and place florets in food processor. Process until rice sized.
In medium saucepan, heat oil and sautee peppers and onions until tender. Add riced cauliflower and sautee another minute or 2. Add tomato sauce and spices. Cover and simmer for five minutes stirring occasionally. This recipe makes a good amount for a few people
Ok, so I have a theme going here and I am just going to stick with it. I kinda winged this recipe because I wanted to have some of those yummilicious canned refried beans but because of the sodium content…no way. (Start reading labels, peeps, you’ll be amazed at what you find!) I think these turned out pretty good and I am not required to buy canned ones by my hubby because he loves my homemade version! YAY! I don’t fry them or refry them so I can’t really say they’re “refried” beans…can I?
Refried Beans Recipe:
1 c dried pinto beans
1 tbsp tomato paste
1 clove garlic
1 tbsp Braggs
Soak beans over night and then cook until tender.
Drain beans reserving water.
Place beans, tomato paste, garlic, braggs, and small amount (1/8 c) of bean water in food processor.
Process adding more bean water as necessary until smooth.
Store in dish with extra bean water for reheating so they don’t dry out. I just reheat in the microwave. Enjoy!
I absolutely love avocados. They make so many things taste better. I’m learning to be more creative with flavors and using them in ways I never would have thought of before. This salad is perfect for summer time. It is so fresh and green tasting. I can already see that this will be a summertime staple in my house. I could sit and eat the whole bowl and make a meal out of it! It is so colorful with different textures and flavors that just meld together in your mouth into one big fiesta! (On no! I can hear the gabba characters singing…there’s a party in my tummy! So yummy!) 🙂
Fiesta Salad Recipe:
1 medium tomato, diced
2 avocados, peeled and diced
1 c frozen sweet corn
6 green onions, sliced
Black beans (1/2 c dried then cooked and drained)
1-2 handfuls chopped fresh cilantro (did I mention I love cilantro too?)
splash of lime juice (probably a tsp or 2)
Combine everything except avocado in bowl. Mix well
Add avocado and stir gently to mix so you don’t mash it.
I remember as a kid, I saw adults going for this green stuff like it was gold. I would see them dipping chip after chip into this nasty looking green goo and acting as if it was THE most fabulous food in the world. Well, there was no way I was going to attempt to try putting something that looked like it belonged in a baby diaper into my mouth! Fast forward quite a few years and I regret that I did not try that green goo sooner! I absolutely LOVE guacamole! Now I understand why the adults went so crazy over the stuff!
My husband used to work with a bunch of Mexicans and we were invited to a cookout one of the families were having. I noticed one of the women was making some homemade guacamole so I decided to watch and see what she put in it so I can duplicate it at home and have some awesome authentic guacamole. I was pleasantly surprised at how simple it really was. Next time I made guacamole, I played around with the measurements until I got it right.
When I started my new way of eating, avocados were a forbidden food for a while and when I was finally able to have them again, I whipped up a batch and replaced the salt with aminos and it was as good as before. This is a mild flavored guacamole that goes well with all your favorite Mexican dishes as well as being great as a dip.
2 small or 1 large ripe avocado
2 green onions, sliced
1/2 Roma tomato, chopped
1 tbsp chopped fresh cilantro
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp lime juice
1/2 tsp coconut aminos
Cut avocados in half. Remove pit. Scoop out avocado into a bowl and mash with a fork or potato masher.
I love pie. There, I said it. Punkin pie, cherry pie, blueberry pie…apple pie. Hot out of the oven. Oh yeah, it’s awesome. Extra has dessert flavor gum and the apple pie is my favorite. But, and there is a but…I do not like crust. It’s yucky. So make this smoothie instead, it’s yummy 🙂
1 banana, frozen
2 apples (mine were pretty small, adjust quantity according to size) peeled and cored
1/2 cup coconut milk or 1/4-1/2 cup water OR yogurt
3 teaspoons of xylitol or sugar
1 heaping teaspoon of cinnamon
Put all ingredients in the blender and blend till smooth
This was super yummy fresh out of the blender but I froze it instead. It was awesome, one of my new favorite smoothie flavors. Definitely a keeper!
Oh how I missed store-bought salsa! With its high sodium and sugar content, it was a definite no, no for me. So, I made homemade salsa. What a disappointment! So I tried and tried again and even though I was getting closer to the taste my brain remembered, I just could not achieve it. I looked at all kinds of jarred salsa reminiscing about my favorite snack of chips and salsa. I checked their ingredients hoping to find something magical that I had missed. Well, after many flopped…well not really because they were still good, just not what I was tasting for….batches, I FINALLY came up with an awesome taste that made me forget about that jarred stuff! The only problem…I didn’t measure. I usually eyeball stuff which tends to make things inconsistent. So, the next time I made the salsa, I eyeballed it with a measuring spoon low enough into the bowl so I couldn’t see it…that would have thrown me off! Well, it worked! So here it is…THE BEST SALSA EVER!!!!!
The Best Salsa Ever
3 lg plum tomatoes
4 green onions, sliced
2 jalapenos chunked, (I use 1 with seeds and 1 without)
1 can no salt Fire roasted tomatoes
2 tsp coconut aminos
2 tsp vinegar
2 tsp lime juice
2-3 cloves of garlic
1-1 1/2 tsp xylitol
Quarter tomatoes and place in food processor with garlic. Pulse until medium chopped. Add onions, cilantro (I love this stuff so I use a lot..probably a handful. make to your liking)jalapenos, aminos, lime juice, vinegar, and xylitol and pulse to chop and combine. tomatoes should now be chopped fine-medium. Add canned no salt added fire roasted tomatoes and pulse just enough to blend. Pour into quart jar, refrigerate, and enjoy! YUM!