While the quinoa pasta was cooking, I sauteed onion and garlic with a little olive oil. I tossed in some chopped carrots, celery, and broccoli. I let that steam for a few minutes while I drained the pasta. I have not quite learned the difference between overdone and underdone when making gluten-free pasta, so I just hoped for the best!
After giving the pasta and veggies a few minutes to cool, I dumped them into a large mixing bowl and started adding things. Sheep's milk feta? Absolutely! Fresh lemon juice? Go for it! Chopped peperoncinis? Why not... I also added salt & pepper and Trader Joe's everyday seasoning. The end result turned out surprisingly well. I hoping this is one of those dishes that tastes even better the next day, or else we are going to end up with a bag of cold, soggy pasta salad... Let's think postive! Road trips are all about adventure :)
It seems like a shame to go out of town when our yard is in its full spring glory,
but New Mexico, here we come!