Hey Snickerlings! I am on such a cilantro kick lately, due to my obsession with researching it. It has made me appreciate cilantro in a whole new light! I feel so lucky and blessed that I was born with the cilantro-appreciation gene. If you’re reading this and you love cilantro, put it on your gratitude list!!! It’s a magical thing.
So I just thought I’d share a lil recipe I created last night (eaten only by me since my boyfriend is away…sigh).
Have you ever tried quinoa pasta? It’s – you guessed it – pasta made from quinoa flour. I love quinoa and know it’s one of the healthiest grains around, so a pasta made from it is really exciting. It’s gluten-free too! I’m not a huge pasta eater in general (I think I’m scarred from the olden days of being on Atkins/Sugar-Busters/No-carbs/whatever), but I was curious to try this quinoa version. 
It was a success! I used radiatore (did you know it’s named this way because it looks like a radiator?!), tofu, onions, garlic, lemon juice (pictured in the bowl above), cilantro, salt, pepper, and earth balance. After it was done, I will admit, I added a bit of cheese as well. It definitely could have done without the cheese, next time I will skip that. I bet it would be spectacular with a spoonful of vegan cream cheese mixed in. YUM!
Anyway, point is, quinoa pasta is a great alternative to regular pasta! It comes in spaghetti form, as well as shells, radiatore, and probably others. Bon appetit, my little nuggies!
update: I’m eating the leftovers for lunch at work (notice calculator and highlighter in background, haha). I added some hot sauce (which I keep at my desk) for an extra kick. Definitely a good choice! 
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