PORTOBELLO PASTA
Ingredients
- quinoa
- 2 large portabello mushrooms
- 2 cloves garlic
- 1 yellow summer squash
- 3 stalks kale
- 2 Tbsp. fresh parsley
Instructions
- Cook 1 box quinoa pasta according to box directions.
- While quinoa pasta is boiling; chop ingredients
- Heat cast iron skillet over medium heat with 1 tbsp sunflower oil. Add all chopped ingredients. Sauté until mushrooms begin to soften and release juices. Turn heat off, stirring occasionally to allow flavors to blend.
- When noodles are done, top with sauté, stir, season with salt or gimasio.
Photo Credit: familyglutenfree.com