Love spaghetti? Hate the bloat? 
Enter: Gluten-Free Quinoa Spaghetti Noodles! It's just like the pasta you've been eating all your life, only, it's loaded with nutrients, tissue-repairing amino acids, protein and minerals; not to mention you'll never be sluggish again post pasta-meal. Your body will actually thank you.

A magical grain hailing from South America, Quinoa (pronounced KEEN-wa) has been considered the 'gold of the Incas' due to its nature of increasing stamina in their warriors. Quinoa is a complete protein, as it is packed with all 9 essential amino acids including lysine- which promotes tissue growth and cell repair. This gluten-free grain is especially great for diabetics and those who suffer from hypertension, migranes and athersclerosis as it contains minerals that relax the blood vessels such as manganese, magnesium, iron, phosphorus, copper and riboflavin, aka Vitamin B12- which is necessary for proper energy production within cells. Also abundant are the protective phytonutrient called plant lignans, which protect against hormone-dependant cancer and cardiovascular disease. I'm telling you- your body will thank you.

Chop up favorite veggies of choice- or in my case- whatever you have in your fridge to saute and use with noodles. I used yellow peppers, carrots, radishes, spinach and broccoli- which turned out to be a perfect combo. Over low heat, saute veggies in 1-2 tablespoons of Sesame Oil until veggies relax. Sprinkle over 1/2 teaspoon each of Paprika, Cayenne Pepper, Sea Salt and Black Pepper. Once noodles are done cooking, drain, rinse and add into skillet of veggies and mix well. Optionally, add in a splash of Gluten-Free Tamari Sauce for extra flavor. Ps- the radishes really rock in this one...

Another easy-breezy, nutritious and delish dinner. Perfect for large-batch making for next-day lunch, btdubs.
Enjoy!