CASTELVENTRANO OLIVE PASTA by Morgan Spencer - Musely
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CASTELVENTRANO OLIVE PASTA

posted in Food & Drink > Recipes
02/28/2015
  • INGREDIENTS:

    - 1 cup of red quinoa

    - 1 1/2 cup of water

    - half a yellow onion chopped

    - 2 garlic cloves finely chopped

    - red pepper flakes (to taste)

    - parsley seasoning (to taste)

    - asparagus

    - 1/2 cup of peas

    - 1 green apple chopped

    - 2 oz of yellow curry powder or to taste

    - 1/2 cup of coconut milk

    - salt and pepper to taste

  • METHOD:

    - Bring 1 cup of quinoa, and 2 1/2 cups of water to a boil.

    - Let your quinoa cook for about 15 to 20 minuets, once time is up your quinoa should be fully cooked and fluffy.

    - Heat your skillet with your choice of cooking oil (I use grapeseed oil) to a medium high setting and throw your onion, garlic, and asparagus in the skillet.

    - After 3 minutes of cooking your garlic, onion, and asparagus, add your curry powder, red pepper flakes, salt, pepper, and parsley flakes to the stove.

  • - Mix all of these ingredients together until the curry powder starts to stick to the bottom of the pan (browning) and then add your coconut milk.

    - Let that come to a boil and then add your quinoa, apples, and peas.

    - Cook for 5 more minuets mixing everything together, letting all the flavors marinate.

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