David and I came across this product at Henry's Market. We have tried their spaghetti and linguine products, the texture is much better than whole wheat pasta
(personal preference). Little did we know, Fresh and Easy also carries this product! It's located in the last row near the freezers, on a shelf labelled as "gluten free." This makes grocery shopping so much easier when products like these are less than a 2 mile radius.
We have been trying to work with cilantro pesto since buying it in bundle lasts a bit longer in the fridge than basil, it's an alternate herbaceous flavor, and it's a lot cheaper. Recipe is below, I forgot to add my lovely toasted walnuts in my recipe this time, but it was nice to have as a snack. Hope you'll enjoy the recipe!
Quinoa Veggie Curls
1 Box - Quinoa Veggie Curls (follow box instructions)
Cilantro Pesto
1 Bundle - Cilantro
(chopped)
1/2 Cup - Olive Oil
(desired preference consistency)
4 - 5 Clove - Garlic
(desired taste)
1/2 tsp -
Cayenne Pepper
(OPTIONAL)
Salt - to taste
Pepper - to taste
Toppings
1/2 Basket - Small tomatoes
(cut in quarters)
1/2 Cup - Toasted Walnuts
(coarsely chopped)
1/4 Cup - Grated Parmesan Cheese
(OPTIONAL)
Procedures:
1. Prepare quinoa curls, rinse in cold water and set aside.
2. For cilantro pesto, place garlic cloves and cilantro in chopper and slowly add the olive oil until desired consistency.
3. Add salt and pepper and blend. Place 1/2 pesto in container and freeze for next use.
4. Place cilantro pesto into large bowl, throw in veggie curls, small tomatoes, toasted walnuts, and toss.
5. Place in refrigerator for a nice summer pasta salad. When ready to serve, top with grated Parmesan cheese. Enjoy!
