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GLUTEN FREE RAINBOW PASTA

Gluten free : Vegan

Serves 4 as a side
250g rainbow quinoa / rice penne
400g cooked chickpeas (about 100g dry)
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
250g cherry tomatoes, halved
1/4 cup basil, leaves and stalks finely sliced
1/4 cup olives – your choice
1 avocado, sliced
4 tablespoons extra virgin olive oil
Sea salt and black pepper
Cook pasta in boiling salted water for 10 minutes or until tender then drain. Toss with chickpeas, sunflower and pumpkin seeds, cherry tomatoes, basil, olives, evoo, avocado, sea salt and black pepper and serve.

Category

Mains, Sides & Salads

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