It's a TINY COUSIN TART! Anna and Maya's cousin VJ likes to help his momma in the kitchen, too. He has an impressive little palate and a great sense of humor. From pesto to pomegranates, there's not a lot I haven't seen him try. We love and miss you Veej! Thanks for dropping in on the Tiny Tart.
VJ's momma shares: "This sauce tastes good on quinoa, too!" Gosh I love her! And I've tried it...it's darn good. Especially enjoyable with some BBQ chicken (or ribs) and steamed broccoli in a happy, flavorful, bowl of ancient grain, modern-method yum!
1 pound fresh thin whole wheat, whole grain noodles (or 1 cup of quinoa, cooked to make 3 cups)
2 tablespoons rice wine vinegar
1/4 cup sunflower seed butter
2 teaspoons soy sauce
2 tablespoons honey
1 tablespoon dark sesame oil
1 small clove garlic, crushed
2 scallions, trimmed and thinly sliced
6 springs fresh cilantro, stems trimmed, leaves chopped
1 - Cook pasta or quinoa according to package directions.
2 - While pasta is cooking, whisk together in large bowl: vinegar, sunflower seed butter, soy sauce, honey, sesame oil and garlic.
3 - Drain pasta (no draining necessary with fully-cooked quinoa) and, while still hot, toss with sauce until pasta is thoroughly coated. Toss in scallions and cilantro and serve warm or cool and serve as a cold salad.
Nutritional info for 1/4 of recipe when made with quinoa, (approximatey 3/4 Cup serving):
~ Nutritional info carefully calculated using recipe/ nutrient compilation and is deemed close but not accurate. ~