I’ve tried other gluten free pasta’s and I have to tell you – even if it wasn’t for this website, I always come back to quinoa pasta.
A few weeks ago we were talking about it on my Facebook page and the concern was raised about it possibility being GMO due to the corn content.
I’m happy to tell you that Ancient Harvest Quinoa Pasta is organic and NOT Genetically Modified.
From their website:
All of our corn flours are organic and Non-GMO;
Our corn flours are purchased from growers in the InnovaSureTM Corn Identity Preservation and Traceability program. An approved Purity hybrid list is developed each year by Cargill Dry Corn Ingredients (“Cargill DCI”) in conjunction with seed companies and incorporates feedback from growers and customers. The approved InnovaSureTM Purity hybrid list contains only traditionally bred genetics and is part of the InnovaSureTM Purity Corn Purchase.
Did I mention that it’s yummy? My youngest son prefers quinoa spaghetti to regular. Other family members have commented that it allows them to enjoy pasta without that carb buzz they get from white pasta. I’d have to agree there, and I love that I would eat it even if I wasn’t gluten free.
For those of you avoiding corn, you can still enjoy quinoa pasta! Andean Dream Quinoa Pasta is also fantastic! (Love, love their elbow noodles.) It can be a little harder to find, but I’m a huge fan of both brands.
- 16 ounces quinoa linguine or spaghetti
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 green pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- 1 -2 jalapeño, seeded and chopped
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ cup gluten free flour
- 4 cups milk of choice (unsweetened)
- 14.5 ounces tomatoes with green chilies, drained
- 8 ounces cheddar cheese or daiya
- 4 cups cooked chicken or tempeh, cubed
- Cilantro, for garnish
- Preheat oven to 350 degrees. Cook pasta according to package directions, drain.
- Meanwhile, heat olive oil to medium in a large Dutch oven. Add onion, green pepper, red pepper and jalapeño. Cook for 10 to 12 minutes, until tender. Add garlic and cook for 1 minute. Add tomato paste, cumin, chili powder and paprika and stir until well combined.
- Sprinkle in flour slowly and whisk until blended. Gradually add in milk. Bring to a simmer and cook for 4 to 5 minutes. Add tomatoes and one cup of cheese and stir until cheese melts. Remove from heat and stir in pasta and chicken or tempeh. Transfer to baking dish and top with remaining cheese. Cook for 30 minutes, until bubbly. Garnish with cilantro and served.
Servings 12, Calories 366, Fat 12g, Carbohydrates 37g, Protein 27g, Cholesterol 87mg, Sodium 357mg, Fiber 1.4g, Sugars 6.9g, WW Pts 9