Serves 4 | Prep time: 30 minutes | Total time: 1 hour

 Ingredients

• 1 cup uncooked quinoa fusilli (Eden Organic Quinoa and Kamut Twists work well)
• 2 1/2 Tbls. olive oil, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1 cup sliced fresh mushrooms
• 2 Tbls. arrowroot powder
• 2 tsp. tamari
• 2 cups chicken broth
• 1/4 cup safflower mayonnaise
• 2 12-ounce cans tuna, drained
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1 slice sprouted-grain bread, ground into coarse crumbs in the blender or food processor
• Paprika

 Directions

1. Boil the pasta just until it’s al dente (according to package instructions). Meanwhile, preheat the oven to 350 degrees F. In a large skillet over medium heat, add 2 tablespoons of olive oil and the carrots, celery, onions, and mushrooms. Sauté until the veggies are tender, about 8 minutes.
2. In a medium bowl, whisk the arrowroot and tamari into the chicken broth, and then add the mixture to the veggies in the skillet, stirring until the sauce is thick and smooth, about 5 minutes. Remove the pan from the heat, stir in the mayonnaise, tuna, salt, and pepper.
3. Spread the pasta in a 9-inch square baking dish. Pour the sauce over the pasta to cover completely. Scatter the breadcrumbs evenly on top, drizzle with the remaining 1/2 tablespoon olive oil, and sprinkle with paprika. Bake for 30 minutes, until the breadcrumbs are golden brown.