Best Quinoa Pasta Recipes

QUINOA PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook quinoa pasta in boiling water for 2 minutes; add broccoli and carrots to the water. Continue cooking pasta and vegetables until pasta is cooked through but firm to the bite, 4 to 7 minutes; drain. Rinse with cold water until cool; drain. Transfer pasta mixture to a large mixing bowl.
• Toss artichoke hearts with marinade, Italian salad dressing, grape tomatoes, cucumber, feta cheese, olives, and parsley with the pasta mixture. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

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 BLT SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Transfer to a bowl and refrigerate until cool, about 20 minutes.
• Combine creamy salad dressing and bacon ranch dressing in a large bowl. Mix in cooled pasta, lettuce, tomato, cucumber, green onions, and bacon bits. Refrigerate until serving.

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.