February 13, 2014

Gluten-Free, Vegan: Broccoli Pasta Salad

This plate looks quite daunting, but after eating it,
you don't get the same heavy, lethargic feeling that you usually
feel after eating a big meal!
You'll feel quite full, but this meal is full of ingredients
that are actually quite light and VERY healthy ;)

Recipe: Broccoli Pasta Salad
                                                                     By: Hannah Claudia                  

1 tangerine, peeled
1/4 cup of bean sprouts, cooked
1/2 cup of broccoli, steamed (or raw if you prefer it that way!)
1 mushroom, sauteed
1/2 cup of gluten-free pasta, boiled (i used Trader Joe's Fusili Past)

1 tablespoon of sesame oil
Pomegranate seeds and sliced almonds as toppings


1. Toss all of the ingredients together, and enjoy!

My favorite thing about this salad is that not only is it super nutritious, but
the tanginess and citrus flavors from the pomegranate seeds and tangerines
compliment the heartiness of the mushrooms and pasta. 
The sesame oil adds just enough flavor without making everything super 
heavy and greasy, and the broccoli really fills you up ;)

Hope you enjoy this recipe!
xoxo, Hannah

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