Quinoa (pronounced keenwa) is a grain crop grown primarily for its edible seeds. It is a pseudocereal as true cereals are part of the grass family. It is high in protein and fiber and has a unique nutty flavour.
If you haven't already discovered pasta made from quinoa, you are in for a treat. Although it is best eaten unprocessed, quinoa in pasta form is versatile and makes a great substitute for traditional wheat pasta, since wheat in any form is something to be avoided.
With this in mind, I hope you enjoy this recipe for quinoa noodles with spinach and tomatoes as much as I did.
Quinoa
noodles with spinach and tomatoes
Ingredients
Makes 2 servings
· 1 227g package gluten-free
quinoa pasta
·
1 red onion, chopped
·
2 tablespoons olive oil
·
2 10- to 12-ounce containers
grape tomatoes or cherry tomatoes
·
3 garlic cloves, pressed
·
2 5- to 6-ounce packages baby
spinach
·
¼ up Feta or goat cheese
·
3 teaspoons chopped fresh
marjoram, divided
·
1/4 teaspoon dried crushed
red pepper
·
Additional finely grated Parmesan
cheese
Preparation
·
Cook pasta in large pot of boiling
salted water until just tender but still firm to bite, stirring occasionally.
Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.
·
Meanwhile, heat oil in heavy large
skillet over medium-high heat. Cook onions until soft. Add tomatoes; sprinkle with salt and freshly
ground black pepper and sauté for 3
to 4 minutes. Add garlic; stir 30 seconds.
·
Add 1/4 cup reserved pasta cooking
liquid to skillet and stir, scraping up browned bits. Add tomato mixture with
juices, spinach, 2 teaspoons marjoram, and crushed red
pepper to pasta in pot; toss over low heat just until spinach begins to wilt,
adding more pasta cooking liquid by tablespoonfuls if dry, about 2 minutes.
Season to taste with salt and pepper. Transfer to large bowl; add cheese and remaining 1 teaspoon marjoram.
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