Tuscan Yogi Pasta

This dish is easy (and quick!) to prepare and very tasty. It's a stir fry of quinoa pasta and vegetables and herbs. As you can see above, we ate ours with avocado (from a neighbor's garden) and papaya (from our own).

TUSCAN YOGI PASTA

Quinoa Pasta
pinch of Cayenne pepper
pinch of dried oregano
olive oil (for pasta and then 2 tablespoons for stir fry)
water (for stir-fry)
broccoli florets and peeled stems
tofu cubes
arugula
basil
sheep milk feta

Make the quinoa pasta (boil in water for 10 mins, with a bit of salt and olive oil)

In a wok, heat olive oil, dried oregano (if you have fresh, add it at the end with the basil instead), a pinch of cayenne pepper and sun dried tomatoes. Next add broccoli and include peeled stems, too (many nutrients are in the stems). Also add tofu cubes if desired. Cook and add water if necessary.

At the last second, add the fresh basil, sheep milk feta, and the arugula. Turn off heat and let steam with lid on for 2 minutes before serving.

Toss with Quinoa. Serve immediately.