I was about to make a Moroccan inspired dish, mainly consist of vegetables (taken from Bowl of Goodness recipe book) and I needed some sort of carbs to pair with it. I was thinking of black rice with extra texture and also gives off a nice color contrast with the redness of the dish. But what a good timing – I received a package from GoGo Quinoa to try out their new Super Grains Fusili pasta. I was missing some protein dense food and hoping this pasta can complete it, about 8g of protein per cup.
GoGo Quinoa Super Grains Fusili is a blend of organic sorghum flour, organic red quinoa flour, organic white quinoa flour, organic amaranth flour and organic chia flour. That is a bunch of good nutritious goodness compared the normal pasta. Once cooked per instructions, the pasta was al dente and tasted like whole wheat pasta, but a few notches better.
olive oil, as needed to lightly coat cauliflower and tray
1 can of 140ml harissa sauce
2 cauliflowers, separate the florets
2 large red onions, cut in wedgdes
4 carrots, shaved into thin bands
4 avacados, cut in cubes
handful of almond chopped in bits
1 package of GoGo Quinoa fusili pasta
Lemon tahini dressing