Massa (quinoa spaghetti)
2 x's. (cup) of cooked quinoa spaghetti
Molho (olive oil)
1 col. (sopa) of olive oil
8 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
2 Provolone cheese slices, cut into quarters
Fresh basil leaves
Massa (quinoa spaghetti)
2 x's. (cup) of cooked quinoa spaghetti
Molho (olive oil)
1 col. (sopa) of olive oil
8 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
2 Provolone cheese slices, cut into quarters
Fresh basil leaves
Cook the quinoa spaghetti al dente and reserve
Heat a non-stick skillet over medium heat
Add olive oil, tomatoes, salt, and black pepper
Stir quickly and set aside
Pour the tomato mixture over the cooked quinoa spaghetti
Top with Provolone cheese slices and fresh basil leaves
Serve immediately.
