{light and fresh quinoa pasta}

21 Mar

happy first day of spring!  i got the fever, do you?!


it seems like everywhere i look, i read and hear more about gluten-free products.  i have opinions about wheat and gluten and the heightened sensitivity sweeping our nation, but i’ll save them for a day when i decide to get on my soapbox again…

while i am not aware of any sensitivity to gluten personally, i have to admit i like eating gluten-free pasta a lot these days.  it’s much lighter compared to regular pasta and i just find it to be a great any-time food because of that. excellent for the spring season, as it’s waist-line approved!


i am in love with this pasta from ancient harvest.  it’s made mostly from quinoa and corn.  i love their products – i also buy their polenta.  they use non-gmo corn and it’s also organic… and as i mentioned, gluten-free!  those are three big pluses in a packaged product for me!


i like to use up stuff in the fridge so i made my own sauce to top on my quinoa pasta.  {i opted for the cute spiral-shaped squiggly kind ;)}

– 1 small zucchini

– 2 large roma tomatoes

– 3 gloves garlic

– 1/2 yellow or sweet onion

– tomato paste

– 4-5 shelled english peas

simply cook pasta according to the box {about 9 minutes} – meanwhile, saute onions and garlic in EVOO. then toss in zucchini and cook until soft. add in a little veggie broth, water or EVOO to keep veggies from sticking. next, add in chopped tomatoes and allow them to cook down.  squeeze in tomato paste and 1/4 cup water and simmer.  add in more tomato paste and water {or broth} as needed to cut flavor… simmer sauce until desired consistency is reached and at the last minute, toss in your peas for some fun crunch.  marry it with your pasta and enjoy!

two tips – it’s easy to overcook quinoa pasta and it can become like mush, so be careful!  also, unlike regular pasta which is starchy, it’s not necessary to reserve any cooking water for this pasta dish. it just has a wonderfully different texture unlike the traditional pasta most of us grew up eating…

let me know if you try it and how you feel about it!


AND – it’s super yummy as leftovers, too!  high-protein, low-carb, gluten-free, vegan, low-calorie, and full of colour!  it’s one healthy and light meal that’s just perfect for welcoming spring!

11 Responses to “{light and fresh quinoa pasta}”

  1. Anthony Mark March 21, 2013 at 8:37 am #

    I love it!


  2. Julie Hansen Intuitive March 21, 2013 at 8:41 am #

    Looks great Audrey!


  3. seitanworshiper March 21, 2013 at 10:25 am #

    Ooh I’ve been wanting to try gluten free pasta just for the hell of it, I’ll have to make somethin like this 🙂


  4. mylifeisthebestlife March 21, 2013 at 6:41 pm #

    Oooo! I want to try the pasta!


  5. daily life impressions March 22, 2013 at 5:22 am #

    delicious, I want to convert into a vegetarian and more healthier diet, any tips how to achieve? I overcome a coffee addiction, if you can call it this, already, but even if I stay a few days without eating meat, sometimes I cannot resist


    • cooking with audrey March 22, 2013 at 9:36 am #

      hi there!
      thanks so much for stopping by and taking time to comment! i love talking about healthy eating! and hey, congratulations on giving up coffee.. i did that last july and i haven’t looked back. your blood pressure will thank you! 😉 naturally decaf herbal tea is my new favourite thing! i recommend yogi teas.
      i found that going vegetarian was a gradual thing for me… but i’m not strict about it now! i like to call myself an “intuitive eater” – i just eat what my body tells me i need. this takes practice and patience and you just have to learn to listen to what your body is communicating to you, as this can fluctuate. may i ask why you want to go vegetarian? do you feel your body is telling you to do that? if so, try cutting out red meat at first, use turkey bacon or turkey in general to substitute if you can’t do without. and buy QUALITY meats… there’s a lot of junk out there! i’m a huge proponent for buying local and organic. do you eat fish? i found that having salmon in some form about 2-3 times a month helped with those protein cravings… and that is most likely what you’re not able to “resist.” quinoa is a great source of protein! and i like to grill a portabello mushroom like a steak in a little EVOO – you can even use a steak knife to cut it and it’s super satisfying. i believe so much of it is mind over matter. however, my biggest thing is listening to your body. i eat a very well-balanced diet including fish and lean meat, but i only have red meat once in a great while, like for a holiday or special occasion – it’s like a treat. we just have to change the way we think about what we put in our bodies! i don’t believe in a rigid diet, i believe in a well-balanced one. i encourage you to follow my blog and check out some of my “meatless monday” recipes – hope they inspire and help! let me know if you ever have any other questions or need support in your new lifestyle choices! my biggest piece of advice is to be gentle with yourself. don’t look at this as a “diet” or “giving up” – that tricks your mind into thinking something is wrong and our bodies panic. just take baby steps, and pay attention to how you feel and make decisions based on that. 🙂

      all the best, am


  6. mydailyminefield March 24, 2013 at 12:51 am #

    I need to get over the fear of new foods, like quinoa!


    • cooking with audrey March 24, 2013 at 7:33 am #

      no need to be scared of quinoa it’s fun and crunchy -! you’re gonna love it!!!



  1. {meatless mondays : quinoa pasta w/ sauteed ramps, simmered pear tomatoes, & fresh english peas} | food & foto - June 17, 2013

    […] mentioned this pasta before – i love it for a bunch of reasons, including the fact that it is non-gmo, organic, […]


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