ORGANIC QUINOA PASTA, Spaghetti
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Ingredients: organic rice, organic quinoa, organic amaranth
Quinoa is often referred to as a "pseudo-cereal" (just like buckwheat, amaranth, and chia) because it is technically not a grain but a seed, yet similar to true cereals when it comes to flavor, cooking, and nutritional profile. First domesticated and highly cherished as the "mother of all grains" by ancient civilizations in the Peruvian Andes, quinoa is still wildly popular and cultivated throughout the world as an important source of nutrition. Botanically, it is related to beets, chard, and spinach, and thus the leaves of the quinoa plant are edible as well. The grain comes in a range of colors (white, yellow, orange, red, black) and has a natural coating of bitter-tasting saponins, making them unpalatable for birds (a beneficial effect during cultivation) as well as humans. All quinoa sold commercially has usually been washed and mechanically processed to remove this coating. Interestingly, in South America, the removed saponins are used as detergent for washing clothes and as antiseptic to promote healing of skin injuries.
Qualities: quinoa is an important source of high-quality gluten-free vegetable protein and unlike most grains, it is a "complete" protein, containing all of the essential amino acids you must get through your diet. It is a particularly good source of lysine, which contributes to immune system health, muscle repair, and may even reduce anxiety. In addition, quinoa is a valuable source of heart-healthy fatty acids, rich in phytonutrients and antioxidants offering powerful anti-inflammatory benefits, Vitamins B and E, as well as minerals such as potassium, phosphorus, magnesium, calcium, and zinc. Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.
Common use: this pasta is a gluten-free and tasty alternative to traditional durum flour pasta. It is similar in taste and texture to whole-wheat pasta but offers the added nutritional density and protein-rich benefits of quinoa.
How to cook: fill a large stockpot with water and bring to a boil, add ~1 tsp of salt and pasta (2oz or 57g = 1 serving) and bring to a rolling boil, cook for 13 - 18 minutes or until desired texture. Separate the pasta gently with a fork during cooking to prevent clumping. Remove from heat and drain in a large colander over the sink. Enjoy!
Storage: keeps well in a sealed container in a cool, dry, and dark location.
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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The BEST gluten free pasta ever!
I looked high and low for some kind of gluten free pasta. This is it! The closest thing to wheat herself.Pro tips: cook this pasta longer, past the stage where you consider pasta “done”. No Al dente. This pasta tends to firm up slightly when it cools, or is leftover. Beyond that sauce it butter it olive oil it just like your old favorite wheat pasta. The elbow mac is good, sketti is my favorite.One negative: does not work well cold, as in pasta salad. Or I wasn’t able to figure that out.
Best gluten free pasta I ever ate
And I’ve tried a lot of them! Finally figured out the rice/quinoa flour makes the best pasta. Closest to duram wheat pasta. Sometimes you just want that delicious vehicle for your best sauce!!I don’t know why, but the spaghetti noodle cooks up best of the shapes.Pro tip: forget how you cook regular pasta. Quinoa pasta needs to be overcooked. Yes, over-cooked. It seems to harden a bit once you take it off the heat, especially if you are keeping leftovers.
Best spaghetti noodles substitute
This takes longer to cook than regular pasta-but it is absolutely worth it. My husband is diabetic and his body loves this pasta. The only complaint my husband had - he wishes it had a 'thin' option. It is chewier than regular pasta, but it is by far the best 'substitute' we've eaten!