When you’r craving something warm and filling for a cozy dinner (or brunch!) and your usual go-to gluten free recipes just aren’t cutting it, try this quinoa pasta scramble with my favorite homemade vegan romesco sauce. I usually make this vegan romesco sauce in large batches and keep it in my fridge so it’s always ready for all my favorite gluten free recipes, or just as a dip for raw vegetables, but I especially love it in this brunch-like pasta dish.
Gluten-Free Recipes: Quinoa Pasta Scramble with Vegan Romesco Sauce
1/2 lb. quinoa pasta
1 tbsp olive oil
1 cup frozen peas
1/4 red bell pepper, seeded
1/4 jalapeño pepper
1.5 Tbsp almond butter (dry-roasted, no salt added)
2 Tbsp coconut milk
1/2 Tbsp gluten-free Tamari
1/2 Tbsp maple syrup
1/2 inch slice fresh ginger, peeled
1/2 clove garlic
1/2 tsp curry powder
1/2 tsp chilly powder
Cook the quinoa pasta according to package directions. When done, strain and set aside.
Roughly chop the bell pepper and jalapeño pepper before roasting them at 350 degrees, until soft (about 15 minutes).
In a food processor, combine the cooked peppers, almond butter, coconut milk, tamarin, syrup, ginger, garlic, curry powder, and chilly powder and puree until smooth.
In a large sauté pan, add the olive oil and peas and cook over medium heat until warmed throughout. Add the quinoa pasta and 1/4 of the sauce before adding the eggs. Stir constantly until the eggs are cooked thru and scrambled, coating the pasta. (Add more olive oil, if needed, to prevent the eggs from sticking.) Stir in the remainder of the sauce over the heat until hot.