Quinoa pasta, a nutritious and versatile option, can be made from various ingredients, including grain-based ones like rice, corn, buckwheat, and quinoa, as well as grain-free alternatives such as chickpea, lentil, black bean, mung bean, and potato. These ingredients are combined in different ways, often involving extruded and non-extruded quinoa (red and white), flour potato starch, tara gum, and protein isolates from potato, pea, and rice. Some recipes may also include egg white as a reference.
Cooking quinoa pasta involves bringing water to a full boil, then reducing the heat to medium-low, covering the saucepan, and simmering the quinoa for about 15 minutes. Quinoa is rich in flavonoids like quercetin and kaempferol, which offer potent antioxidant and anti-inflammatory benefits. An added advantage of quinoa is its shelf life; it can be stored in the fridge for several days without spoilage, making it convenient for meal planning.
The nutritional profile of quinoa pasta is comparable to that of traditional wheat pasta, offering a healthy alternative. Quinoa is cooked similarly to rice, typically in a 1:2 or 1:3 quinoa-to-liquid ratio. For a quick and easy meal, consider a blend of rice, maize, and quinoa flours that cooks in just four minutes. To prepare a flavorful quinoa flour mix, combine 1 cup of rice flour with xanthan gum, basil, rosemary, oregano, and salt, creating a well in the center for mixing.
