If you're allergic to wheat or just want to try a different kind of pasta then quinoa pasta should be on your grocery list.
It's gluten free, it's an alkaline food and it scores low on the Glycemic index. On top of that, it has a delicious natural buttery flavor and a great texture. It's easy to cook, whether you're making spaghetti or a baked casserole. We do have a tip about cooking with quinoa noodles that we accidentally found out about a couple of weeks ago.
We use quinoa noodles for our Mac & Cheese so when chef Joel decided to introduce a macaroni salad to our menu he naturally went for the quinoa noodles that we already had on our shelf. He made a batch of macaroni salad, we taste tested it and it got the round of approval.
The next day we tested it to see how the flavors melded over night.We were surprised to find that the noodles were crunchy!
Joel had an idea to turn the crunchy macaroni salad (which was not a typical creamy mac salad but more of a Greek style with kalamata olives, olive oil, artichoke hearts, etc..) into a warm pasta primavera dish. As soon as the quinoa noodles were heated up again they became soft and delicious as if we just cooked them! We offered the primavera as a special that day and it was a hit.
So, if you're going to make a cold salad with quionoa noodles be sure to either eat it all in one day or make the recipe suitable so that you can re-heat the leftovers :)
Happy eating everyone!
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