Ingredients
8 ounces quinoa rotelle pasta
4 tomatoes, diced
½ onion, diced
1 zucchini
3 cloves garlic, finely chopped
Juice of one orange
¼ cup basil
1/3 cup orange juice
2 tablespoons olive oil
Directions
1. Cook quinoa rotelle pasta for 8-10 minutes until soft. Strain and add 1 tablespoon of olive oil to prevent it from hardening.
2. Stir fry the tomatoes, onion, zucchini, garlic and basil in juice of one orange and remaining olive oil.
3. Add orange juice to vegetables and mix with quinoa spirals. Serve cold.
