As we have been saying this all through, quinoa is one amazing superfood. Although grown as a part of the seed of the plant, it can be ground down into flour and used to make bread and pasta, it is considered as a grain.

Quinoa gluten-free and is rich in proteins, iron, magnesium. In pasta form, quinoa flour contains more protein than any other flour, making it ideal for those with celiac disease. Additionally, quinoa pasta can reduce sugar-level, insulin and triglyceride levels better than other gluten-free pasta.

So, if you are a pasta-lover and health freak, we have compiled some deliciously healthy quinoa pasta recipes for you.

Try them and tell us how you like!

Vegetable Quinoa Pasta Recipe:

Vegetable quinoa pasta is a super nutritional way to showcase the best products of the season! You can add as many ingredients to this highly adaptable dish as you want. So pick your grocery shopping bag, and pick everything you want to put in your pasta!

You can add crunchy green beans, tender corn, zucchini or summer squash. All these vegetables are sauteed lightly to complement the bright and punchy dressing.

The most important thing about this recipe is to ensure that the vegetable is not overcooked to the point that they become mushy and soggy.

Flooded with the best of seasonal ingredients, this recipe is also highly adaptable to the season.

Recipe Variants:

Since this is not a very fussy recipe, you can substitute as many vegetables as you like Zucchini, broccoli, red onion, sprouts.

You can substitute balsamic vinegar with any vinegar-based dressing of your choice like Italian dressing.

Adding the red quinoa can give an amazing textural element, but the recipe holds up well without it.

Veggie Quinoa Pasta Recipe

This vegetable loaded quinoa pasta recipe is a deliciously simple and nutritious meal!

The gluten-free, vegan dish is a perfect option for lunch or as a side dish for your BBQ.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Main Course

Cuisine: American, Gluten-Free

Servings: 6

Calories: 362 kcal

 

Ingredients

  • 250 gms quinoa pasta
  • 1 cup cooked red quinoa
  • 2 teaspoons minced garlic
  • 1 small yellow squash cut into ¾ inch pieces
  • 1 red pepper seeded and chopped
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen corns
  • 1 cup cherry tomatoes quartered
  • 1/3 cup balsamic vinaigrette dressing
  • ¼ cup toasted sliced almonds
  • 2 tablespoons basil sliced thin

 

Instructions

  1. Cook pasta according to package directions.
  2. Drain and rinse.
  3. Spray a large skillet with olive oil and heat to medium heat.
  4. Add garlic and cook for 30 seconds.
  5. Add squash, red pepper, green beans and corn and cook for 5 minutes, until crisp and tender.
  6. Combine pasta and red quinoa.
  7. Toss with vegetables and stir in cherry tomatoes.
  8. Toss with the balsamic vinaigrette dressing.
  9. Top with almonds and basil.
  10. Serve hot.

 

Quinoa Pasta with Arugula Walnut Pesto

This gluten-free vegan quinoa pasta with arugula walnut pesto is a delicious and healthy meal option which comes together in just 30 minutes.

This quinoa pasta is tossed in nutritious arugula walnut pesto with a burst of roasted fresh corn and sun-dried tomatoes. This recipe gets even healthier with green vegetable added to it.

Arugula with its earthy flavour is combined with the basil to makes a delicious pesto. This arugula pesto is packed with the goodness of nuts, basil, olive oil and nutritional yeast.

Course: Dinner, Lunch

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings – 4

 

Ingredients

2 cups quinoa pasta uncooked.

 

For Arugula Walnut Pesto

2 cups packed baby arugula.

2 cups packed basil leaves.

¾ cup olive oil.

½ cup walnuts.

3 tablespoon nutritional yeast.

3 cloves of garlic chopped.

Salt to taste.

Few twists of black pepper.

1 tablespoon lemon juice.

1 teaspoon sugar.

 

For Tossing Pasta

2 tablespoon cooking olive oil/ canola oil.

1 cup sliced onions.

1 roasted sweet corn.

¼ cup sundried tomatoes drained from oil and chopped.

Salt to taste.

Fistful of fresh arugula if desired.

 

Instructions

Cook pasta according to the package.

Drain the remaining water and run cold water over it to avoid overcooking pasta and keep aside.

 

For Arugula Walnut Pesto

Put all ingredients (except olive oil) mentioned for pesto in a blender and blend until coarse in texture. Gradually, add olive oil ¼ cup at a time until it forms a smooth paste.

 

For Assembly.

Heat oil in a heavy bottom wide pan.

Add sliced onions and cook for 30 seconds.

Add sundried tomatoes.

Add the boiled pasta and mix quickly.

Add pesto as required to coat it well.

You may add in up to ¼ cup of water if pesto feels thick.

Remove from heat and toss in roasted sweet corn and top with arugula leaves.

Give it a quick mix and serve it warm.

 

Note:

You may add some chilli flakes for some spice.

Add in veggies of your choice.

You may use fresh Parmesan cheese instead of nutritional yeast or completely skip it.

You can substitute walnuts with pine nuts.

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