A spin of the classic italian pasta dish spaghetti aglio, olio e peperoncino, using quinoa instead of spaghetti.
Spaghetti aglio e olio is one of my favourite pasta dishes. It’s simple, but yet the flavours are rich and complex.
Recently I’ve made this dish with quinoa, and it works really well! It tastes just as good as the version with spaghetti, if not better. And you can eat it with a spoon, which is a big plus.
This dish is very quick to make. The most important thing with this meal is to NOT burn the garlic. Burned garlic has a bitter taste and it will ruin the dish. When cooking the garlic and chilli, do it on a low heat, for 1-2 minutes and keep an eye on it. As soon as the garlic gets a tinge of pale gold, remove the pan from the stove. Other than that, this dish is pretty straightforward and hard to mess up.
Quinoa Aglio, Olio e Peperoncino
- 400 g / 2 cups cooked white quinoa
- 3 tbsp virgin olive oil
- 4 garlic cloves
- 0.5 tbsp chili flakes less of you're sensitive to the spice!
- Handful of flat-leaf parsley 3-4 tbsp chopped
- Salt & pepper to taste
- Parmesan or pecorino optional
- Chop the garlic finely. Chop or chiffonade the parsley.
- Heat the oil on low heat in a frying pan. Add the garlic and chill flakes and fry for a minute or two. Keep an eye on the garlic, as soon as it turn slightly golden, remove from the stove.
- Add the boiled quinoa, fry for a minute until thoroughly warm. Add parsley (leave some for garnish) and stir to combine. Add salt and pepper to taste.
- Add the remaining parsley before serving and freshly grated parmesan or pecorino if you wish.