I was introduced to quinoa two years ago while working as a personal assistant to a woman inSpringfield. One of my occasional duties was to prepare a meal for the family—usually a new recipe that my boss was interested in trying. On one particular day, she wanted to try quinoa. Like some of you reading this, the thought going through my head was, “quin-what?”
I’ve come to learn that quinoa (aka “The Mother Grain”) is seriously awesome and seriously good for you. It stands alone as a complete protein grain and comes from a tiny seed no bigger than a mustard seed. It’s one of those “super foods” that you often read about or see on shows like Dr. Oz, but never really get the courage to try yourself.
I am here to change that. I am here to help you get the courage to try something new. I am here to share with you a recipe using quinoa veggie curl pasta that is super easy to make and so good that your family won’t even have to know it’s healthy.
I used Ancient Harvest’s brand of quinoa pasta and decided to try a recipe on the back of the box. I have made some modifications to the recipe; but they totally get the credit for coming up with it.
1 Package Supergrain Pasta
2 cloves garlic, minced
2/3 cup Zucchini, thin strips
2/3 cup Carrot, thin strips
2 Tbs. Butter or margarine
3 tsp. Lemon juice (I substituted lime)
2 tsp Basil leaves
1/4 tsp. Pepper
2 Tbs. Grated Parmesan
Cook pasta as directed on package and drain (you are supposed to boil the noodles for 6-9 minutes without overcooking. I cooked it right at 6 minutes and it was perfect). Don’t be alarmed—the water will turn yellow from the corn starches (this is normal). It’s optional to add oil so the noodles don’t stick. I opted not to because the recipe already calls for butter later on. If making a different recipe where butter isn’t used, I would recommend using oil because the noodles did stick together.
Sauté garlic and vegetable strips in butter in skillet until tender, yet firm. Add lime juice, basil and black pepper. Toss with warm pasta. Sprinkle with parmesan. 4 servings
The taste is definitely a little different than anything I’m used to, but it beats the “butter and noodles” my husband likes to have in the healthy department. The veggies don’t stand out strongly so it is a good blend of flavor. The lime juice adds just enough contrast to the garlic to make it pop. It’s also not too runny—the measurements for the recipe make the perfect coating that isn’t overbearing.
I hope that you get the courage to try this recipe or a different quinoa recipe like it. For more recipes or information on quinoa, check out Ancient Harvest’s website here. Also, let me know what you think in the comments below! I love hearing from you! And when you cook quinoa, I hope that your cat doesn’t get super curious like my cat Oreo did, as you can see in the pictures below!