Quinoa Macaroni Pasta
This is one of the gluten free pastas that I make for my kids.
Quinoa, which has its origins in South America, is a seed, that is cooked like a grain. It is a super food that provides all the essential amino acids. It is high in fiber, and boasts of a impressive nutritional profile. It is a healthier alternative to rice, due to its low glycemic index.
I got a bag of organic "Red and white Quinoa "macaroni while shopping at Costsco, and proceeded to make this pasta.
Ingredients:
Organic quinoa macaroni (dry) - 1 cup
Organic pasta sauce- 2 tbsps
Oil- 2 tsps (for frying the veggies) (*Refer to notes)
Extra Virgin Olive Oil- 2 tbsps ( for drizzling over the cooked pasta)
Vegetables used:
Green bell pepper- 1/2 cup (finely chopped)
Onion-1 (finely chopped)
Zucchini squash-1 small sized (chopped)
Spices for seasoning:
Italian seasoning blend- 2 tsps (The blend contains marjoram,rosemary, thyme, and oregano)
Organic dry basil - 2 tsps
Preparation:
Cook the pasta as per directions on the packet. Once cooked al dente, drain and rinse immediately with cold water. This will help the pasta retain its structure. Keep aside.
In a separate pan, heat some oil. When hot , tip in the onions. Saute for a while until the onions turn translucent. Now add the chopped bell pepper and onion . Add the needed salt. Reduce the flame and cook covered for a while.
When the vegetables appear cooked, add the dried basil leaves and the Italian seasoning mix (if using). Add 2 tbsps of the pasta sauce. Let the sauce simmer on the stove for a couple of minutes. Now add the cooked and rinsed pasta . Stir well to make sure that the pasta takes in the flavor of the pasta sauce and the other Italian herbs. Drizzle 2 tbsps of Extra Virgin Olive oil over the pasta. Mix well.This is crucial to giving it the Italian flavor.
Transfer to a serving bowl. Indulge in this healthy protein rich quinoa pasta , without the guilt of overloading on high carbs.
Notes:
1. Olive oil is extensively used in Italian cuisine. However, it is not suitable for high temperature cooking, as it tends to get oxidised easily. So, I sauteed the veggies in a more stable oil, like Avocado oil, which can withstand high tempertaure cooking, and added 2 tbsps of olive oil to the pasta before serving.
2. A great benefit of Extra Virgin Olive oil is that it boosts the activity of the MAO enzyme in the gut, and helps in breaking down histamine.
This is one of the gluten free pastas that I make for my kids.
Quinoa, which has its origins in South America, is a seed, that is cooked like a grain. It is a super food that provides all the essential amino acids. It is high in fiber, and boasts of a impressive nutritional profile. It is a healthier alternative to rice, due to its low glycemic index.
I got a bag of organic "Red and white Quinoa "macaroni while shopping at Costsco, and proceeded to make this pasta.
Ingredients:
Organic quinoa macaroni (dry) - 1 cup
Organic pasta sauce- 2 tbsps
Oil- 2 tsps (for frying the veggies) (*Refer to notes)
Extra Virgin Olive Oil- 2 tbsps ( for drizzling over the cooked pasta)
Vegetables used:
Green bell pepper- 1/2 cup (finely chopped)
Onion-1 (finely chopped)
Zucchini squash-1 small sized (chopped)
Spices for seasoning:
Italian seasoning blend- 2 tsps (The blend contains marjoram,rosemary, thyme, and oregano)
Organic dry basil - 2 tsps
Preparation:
Cook the pasta as per directions on the packet. Once cooked al dente, drain and rinse immediately with cold water. This will help the pasta retain its structure. Keep aside.
In a separate pan, heat some oil. When hot , tip in the onions. Saute for a while until the onions turn translucent. Now add the chopped bell pepper and onion . Add the needed salt. Reduce the flame and cook covered for a while.
When the vegetables appear cooked, add the dried basil leaves and the Italian seasoning mix (if using). Add 2 tbsps of the pasta sauce. Let the sauce simmer on the stove for a couple of minutes. Now add the cooked and rinsed pasta . Stir well to make sure that the pasta takes in the flavor of the pasta sauce and the other Italian herbs. Drizzle 2 tbsps of Extra Virgin Olive oil over the pasta. Mix well.This is crucial to giving it the Italian flavor.
Transfer to a serving bowl. Indulge in this healthy protein rich quinoa pasta , without the guilt of overloading on high carbs.
Notes:
1. Olive oil is extensively used in Italian cuisine. However, it is not suitable for high temperature cooking, as it tends to get oxidised easily. So, I sauteed the veggies in a more stable oil, like Avocado oil, which can withstand high tempertaure cooking, and added 2 tbsps of olive oil to the pasta before serving.
2. A great benefit of Extra Virgin Olive oil is that it boosts the activity of the MAO enzyme in the gut, and helps in breaking down histamine.
No comments:
Post a Comment