For TresOmega’s 2nd Annual “Organics for Life” Blogger Recipe Challenge, I pushed myself to create something trendy and unusual. However, green pasta just doesn’t work for me, and as much as I liked the flavor of my avocado pesto, I couldn’t get over the color. So, it was back to the kitchen to create the healthiest, tastiest, most creative recipe I could highlighting TreOmega’s Gluten Free pasta.
One of my favorite ways to cook is to take traditional recipes and add a twist, either by adding an unusual ingredient or changing the preparation, so that’s just what I did. I love pasta. I love kale and fresh veggies. I love using packaged, salad mixes from the supermarket produce department. So, why not combine all three?
The end result…a Kale & Quinoa Spaghetti Salad that is colorful, filling, tasty, healthy, and perfect for lunch, dinner, or even a picnic! While this is a vegetarian recipe, it would be just as fabulous with some grilled salmon or chicken on top.
- 1-8 oz box Tresomega Gluten Free Quinoa Spaghetti
- 1-12 oz Kale Slaw Salad Kit-any kale based salad will work
- 3 green onions-chopped
- 1 garlic clove-smashed & minced
- 2 TBSP Tresomega Virgin Coconut Oil
- 3 TBSP soy sauce
- 1 tsp sesame oil
- 2 TBSP honey
- juice of one lime
- Cook pasta al dente, according to package directions. Drain & rinse pasta.
- In a large skillet, add coconut oil, green onions, garlic, and slaw mix. Saute for 2 minutes, just to incorporate ingredients and heat through.
- Add cooked spaghetti and toss to combine. Remove from heat.
- In a small bowl, combine soy sauce, sesame oil, honey, and lime juice. Pour over pasta.
- Toss pasta and dressing to combine. Refrigerate for 30 minutes to chill.
- Serve salad either chilled or at room temperature.
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Our farmers provide the purest of products in exchange for a fair market price. By purchasing TresOmega products, you are supporting a viable economic livelihood for our farmers and promoting a sustainable agricultural environment for future generations.
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