If you're like me, you're always looking for something new to make for dinner that is tasty and healthy, you should give quinoa pasta a try.
It's made with a blend of quinoa and corn flours, so it's wheat and gluten free, making this pasta much easier on your tummy. Each serving contains 2.5g of fiber and 5g of protein, which is about the same in regular semolina pasta. However, if you're watching your carbs, quinoa pasta has a little less.
You can get linguine spaghetti, elbows, spirals, or my favorite shape, garden pagodas. These are great for kids because they are colored red and green with dried red bell pepper and spinach (but they taste the same).
Quinoa pasta is quick and easy to cook. Just boil some water and throw the dried pasta in. It doesn't take as long to cook as regular semolina pasta, so just watch it because if you overcook it, it gets really soggy and squishy, like when you leave cereal in milk too long.
Fit's Tips: Add sautéed veggies like mushrooms, red peppers, and zucchini and your favorite tomato sauce and you're good to go. Buy it at your local health food store or online for $2.59.
La Redoute
You can also get it through Amazon grocery (free shipping if you have prime/order more then $25)
http://amazon.com/s/ref=nb_ss_gro/002-4408843-4078454?url=search-alias%3...
1Wait!!! I just discovered Quinoa flour at my health food market.
This weekend, I experimented with it and OMG!!! It worked like a dream when I substituted it for part of the flour in a pie crust and also in an amazing light Banana Bread recipe. You have to try this. Check it out:
http://teamsugar.com/group/152844/recipes/190967
The quinoa flour added 8 gms of the complete quinoa protein and just 4 gms of unsaturated fat for 1/2 cup... and it lowered the carb count of the banana bread by an amazing 42 calories, since the 48 gms of carb in quinoa was balanced off by it's 46 gms of fiber.
2Thanks for helping me to understand what the words "soggy" and "squishy" meant. Luckily at one point in time, I did leave a bowl of cereal alone for a little too long and it became this way; hence I had a point of reference by which I could quickly and cleverly call upon as I began the process of understanding what those two previously mentioned words you used actually meant. The only problem I have now, is that I can't stop wondering what might happen to cereal if left in with the milk for WAY too long; not just TOO LONG, I mean, like, for HOURS. This dilemma is sometimes keeping me up at night - could someone please post a possible answer to this riddle so that I may get some well-needed ZZZ's? Thanks again for the explanation of soggy and its closely related breatheren squishy, and thanks in advance to anyone out there who may indeed find it in their heart to provide an answer to my question so that I may sleep again.
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