cacio e pepe with a very non Italian quinoa twist

quinoa caco e pepe

Ever since going to Rome last year, I’ve been obsessed with an Italian pasta dish called cacio e pepe (translated to cheese and pepper). It’s a seemingly easy dish, but is actually quite difficult to master. I decided to leave the true cacio e pepe for any future Rome trips (possibly some wishful thinking); however, I used a cacio e pepe recipe from Bon Appetit and adjusted a bit using quinoa instead of pasta. It’s quite a delicious cheesy quinoa dish with a bit of a kick and very quick and easy to make!

Caution: The quinoa adds nutrients to the dish, but this is not a low calorie recipe. You may choose to skip the butter but it will take away the essence of the flavor.

Ingredients:

  • sea salt
  • 1 cup white quinoa
  • 3 tablespoon unsalted butter
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino

Directions:

  1. Place 1 cup of quinoa with 2 cups of water in a large saucepan. Add a bit of salt and cook until the water begins to boil. Reduce to low heat and continue to cook until there is just a bit of water left with the quinoa. Remove the quinoa from heat and set aside.
  2. Melt the butter in a large skillet, then add the cracked pepper over medium heat. Swirl until the pepper is slightly toasted.melting butter
  3. Add the quinoa (including the water) to the skillet and bring to a simmer. Reduce to low heat and add the cheese. Stir until the cheese is completely melted. Transfer to a place and serve. quinoa in butterquinoa cacio e pepe served

About ghazalehk

I'm a beauty marketer, aspiring fashionista, and health nut. I created beauty and sass to share the tips and advice I've gathered over the years. It's for anyone who wants to look good and feel awesome.
This entry was posted in gluten free, recipes, savory, vegetarian and tagged , , , , . Bookmark the permalink.

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