- Quinoa Penne
- Roquette (arugula) leaves
- Sun-Dried tomatoes
- Pine nuts
- Black olive tapenade
- Olive oil
- Balsamic vinegar
- Giant sea salt
Boil the gluten free quinoa penne, don’t over cook. Rinse in cold water.
Stir the black olive tapenade into the pasta.
Pile the roquette (arugula) leaves on top.
Scissor the sun-dried tomatoes over the leaves.
Sprinkle pine nuts.
Splash with olive oil and balsamic vinegar.
Add a dash of giant sea salt.
Toss!