Quinoa pasta is pasta made from quinoa flour rather than wheat flour. The Inca tribe considered quinoa grain (really a seed) to be a superfood because, in addition to being a complete protein, quinoa contains iron, magnesium, phosphorus and fiber.
Individuals with celiac disease or those who need a gluten-free diet can safely eat quinoa pasta, which can be purchased in traditional shapes (spaghetti, linguine, elbows, veggie curls and rotelle). Ancient Harvest makes quinoa pasta; you may be able to find other sources or make your own.
You can use quinoa pasta in any recipe that calls for wheat-based pasta. Below is a stir-fry recipe with a slightly different twist. I found the recipe on Ancient Harvest website and modified the ingredients slightly to reduce calories.
Spaghetti Stir-fry
2 cups (approximately 8 ounces) quinoa spaghetti
8 ounces steak or chicken, thinly sliced, or whole, shelled prawns
2 tablespoons olive oil
1/2 cup chopped green onions
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced red pepper
1/4 cup thinly sliced celery
1/4 cup sliced mushrooms
1 8-ounce can sliced water chestnuts drained
1 clove garlic, minced
Prepare the spaghetti per package directions. Drain and set aside. In a large skillet or wok, stir-fry the meat in 1 tablespoon of the oil until done. Add the remaining oil, water chestnuts and garlic. Stir-fry for 60 seconds or until hot. Add the pasta and toss to combine. Stir-fry for 60 seconds or until the mixture is hot. Season to taste. Serve with soy sauce or hot sauce.
As you can see, many variations are possible with this recipe. Carrots, bok choy, zucchini, cabbage or broccoli florets can be substituted or added to the stir-fry. And because quinoa is a complete protein, meat can be omitted for a vegetarian stir-fry. Have fun experimenting in your kitchen.
Bon appétit!
Photo courtesy of Methylsoy
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