All types and shapes →
And let me throw Quinoa on here…just because….I can 😀
We cook and eat quinoa like many other grains, but, botanically speaking, it’s a relative of spinach, beets and chard. The part we eat is actually the seed, cooked like rice, which is why quinoa is gluten-free. You can even eat the leaves!
Okay, I got that out of the way 😉
Recipes courtesy of the awesome Jamie Oliver!
Michela’s carrot & ricotta pasta
Chicken, leek & pea pasta bake
Gennaro’s pasta frittata – lots of ways
➵ check it out! 66 … MORE!
and who doesn’t love Jamie Oliver? ♥