Quinoa Pasta Recipes

GLUTEN-FREE QUINOA NOODLES

Steps:

• Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
• Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
• Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
• Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
• Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
• Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.

QUINOA PASTA WITH CHICKEN AND SPINACH

Steps:

• Heat 2 tablespoons olive oil and red pepper flakes in large saucepan over medium heat. Add shallot and garlic. Cook until soft, about 3 minutes.
• Mix parsley, garlic powder, black pepper, and cayenne pepper together in a small bowl; set aside.
• Bring a large pot of water to a boil for the pasta.
• Meanwhile, place chicken into the saucepan and sprinkle spice mixture on top. Cook and stir until chicken is still slightly pink, 5 to 7 minutes. Add lemon juice, capers, and Dijon mustard. Cook, stirring frequently, for 2 minutes.
• Add quinoa pasta and remaining 1 tablespoon olive oil to the boiling water. Return to a boil and cook, stirring frequently, until tender yet firm to the bite, 10 to 15 minutes.
• Add artichoke hearts to the chicken mixture and cook for 3 minutes. Fold in spinach and heat until wilted.
• Drain pasta and immediately stir into the chicken mixture; saute for 2 minutes.

QUINOA PASTA

Steps:

• Stir quinoa flour, arrow root, and salt. (Note: you can make your own quinoa flour. Just grind quinoa in a clean coffee grinder or a blender.).
• Add the egg and oil.
• Knead until the dough no longer falls apart. This will take at least 7 minutes.
• Cut the dough in half.
• Roll out one half until desired thickness is achieved. I aim for the thickness of a piece of cardboard. Then just take a long sharp chef's knife and cut into long strips whatever width you like - I choose to make mine about a quarter of an inch thick. You can roll or cut this pasta into any shape you want - such as lasagna noodles - it's up to you!
• Let the cut pasta air dry for 10 minutes.
• Then boil (or save in the fridge for up to a couple days).
• Note: Fresh pasta takes less time to cook than dry store bought pasta.

QUINOA PASTA WITH TOMATO MUSHROOM SAUCE

Steps:

• In a large skillet heat olive oil over medium heat and sautee onions for 3 minutes, until translucent.
• Add mushrooms and carrots and cook for 5 more minutes. Then add garlic, tomatoes, sugar, salt, black pepper, basil and crushed red pepper flakes. Continue to cook on medium, stirring frequently, for about 10 more minutes, until sauce thickens.
• Bring a pot of water to a rapid boil. Add in the pasta. Add a pinch of salt.
• Boil pasta for 11-13 minutes, or until the pasta has reached the desired texture. Rinse pasta with cold water.
• Divide pasta between two bowls. Add sauce and top with Parmesan cheese.