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I’ve been doing a lot of experimenting with Quinoa lately and trying dishes I usually do with pasta, and I have to say I’m enjoying the results!  One of my favorite vegetables is Rapini, its Italian broccoli, and we usually steam it and add olive oil, fresh garlic and hot chili pepper.  A lot of times we combine it with pasta,  a meal in itself.  

Here is my Quinoa version of  the rapini dish


Discard yellow or damaged leaves and cut off woody stems

Rinse rapini very well and shake excess water

In a deep skillet pour enough olive oil to cover the bottom and a bit more

Chop as much garlic as you like and add chili pepper

Heat on med and watch the garlic get golden not brown

Add the rapini a bit at a time and toss, cover and steam for a couple of min

Remove cover and toss again

Rapini should be bright green and firm

Add sea salt to taste

Add cooked Quinoa and stir

Can be eaten hot or cold!


About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

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