Gluten-free YIELDS: 4 servings

INGREDIENTS:

• 1/2 lb quinoa spaghetti
• 3 scallion stalks
• 1 small zuchinni
• 2 cups broccoli florets, pre-steamed
• 3 Italian plum tomatoes
• 1/2 tsp cayenne
• 1/2 tsp sea salt
• 3 Tbsp extra virgin olive oil
• 1/8 cup Italian flat parsley

PREPARATION:

Boil water for spaghetti; add a dash of sea salt to water. In a separate skillet add extra virgin olive oil and sauté the scallions until slightly softened. Dice the zucchini and plum tomatoes, and sauté. Add pre-steamed broccoli florets and cooked spaghetti. Add into skillet with vegetables, drizzle with a little olive oil, add cayenne and stir. Toss in Italian parsley, and serve hot.

Recipe submitted by Laila Wah, Healing Wisdom. LailaWah.com. June 2013

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