Fettuccine with Salicornia and red Quinoa

It is a steamy Sunday.

I went to the grocery store to get some fresh bread.  I went through the vegetable department looking for some inspiration and didn’t find anything interesting. 

I walked down the pasta isle and I did find some nice pasta shapes and brands I had never tried.  I walked back to the vegetable area hoping to find something I had not seen before, to no avail.  When I passed by the fishmonger I saw Salicornia!  Oh my, I had not cooked it in years.  The last time I had it was surely more than ten years ago.  I cooked it following a recipe I had seen on epicurious, and if I remember correctly it called for coconut cream and crab meat.  It was so good that I still remember it.

So how can I use it in a Vegan recipe?


I bought a kilo of it and came home.  I kept looking at it.  It is so pretty.  Whenever I go to an asian restaurant I order an algae salad.  It is usually served with sesame seeds, and surely with sugar and toasted sesame oil.  But the algae I find in chinese restaurants are nothing like Salicornia.  So, when in doubt, make pasta.

It was delicious.  I tried two versions, one with olive oil and one with coconut oil.  I prefer the olive oil, but maybe because I am Italian.  I thought the one with coconut oil was too heavy a sensation in my mouth.  What do you think? Do let me know. 


The end result is really good!  You can serve it as a salad without the pasta.  It’s excellent! 




Fettucce with Salicornia, Red Quinoa and Chia Seeds
Serves 4
Fettucce with Salicornia, Red Quinoa, and Chia Seeds
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 800 gr Salicornia
  2. 320 gr Fettucce
  3. 2 tbs olive oil
  4. 1 tsp chili flakes
  5. 1 small fresh onion thinly sliced
  6. 1 clove of garlic
  7. 1/2 cup cooked red quinoa
  8. 1 tbs chia seeds for garnish
  1. Boil salicornia for one minute. Strain into iced water.
  2. place olive oil, garlic and onion in a pan. Cook until onion is soft.
  3. Bring pot of water to a boil.
  4. While the Fettucce are cooking (look at the label. Strain them when they are 'al dente')
  5. lightly sautee the salicornia with the onions and the cooked quinoa.
  6. Strain the pasta and add to the salicornia sauce. Sauté for a minute then serve.
  7. sprinkle the chia seeds over the pasta.
  8. Serve.
  1. Delicious, mineral rich, nutrient dense. So healthy and so good for you.
  2. I added the red quinoa to add a few more minerals and nutrients....and for looks. you know how much I value color in a plate!
has moved to Hawai'i http://tuscanvegan.com/


I also tried doing something different.  Remember the epicurious recipe I mentioned earlier.  I thought of making a vegan version of it.  I will not post a recipe, but I will share what I did and the result was nothing short of delicious:


1 cup of blanched salicornia

1tbs of coconut oil (you can also try coconut cream)

1tbs of freshly chopped pine nuts

2tsp coconut flakes


excellent little entree.  Let me know what you think.


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