Ingredients: long grain white rice flour and quinoa flour
Quinoa is often referred to as a “pseudocereal” (just like buckwheat, amaranth, and chia) because it is technically not a grain but a seed, yet similar to true cereals when it comes to flavor, cooking, and nutritional profile. First domesticated and highly cherished as the “mother of all grains” by ancient civilizations in the Peruvian Andes, quinoa is still wildly popular and cultivated throughout the world as an important source of nutrition. Botanically, it is related to beets, chard, and spinach, and thus the leaves of the quinoa plant are edible as well. The grain comes in a range of colors (white, yellow, orange, red, black) and has a natural coating of bitter-tasting saponins, making them unpalatable for birds (a beneficial effect during cultivation) as well as humans. All quinoa sold commercially has usually been washed and mechanically processed to remove this coating. Interestingly, in South America, the removed saponins are used as detergent for washing clothes and as antiseptic to promote healing of skin injuries.
Qualities: quinoa is an important source of high quality gluten-free vegetable protein and unlike most grains, it is a “complete” protein, containing all of the essential amino acids you must get through your diet. It is a particularly good source of lysine, which contributes to immune system health, muscle repair, and may even reduce anxiety. In addition, quinoa is a valuable source of heart healthy fatty acids, rich in phytonutrients and antioxidants offering powerful anti-inflammatory benefits, Vitamins B and E, as well as minerals such as potassium, phosphorus, magnesium, calcium, and zinc. Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.
Common use: this pasta is a gluten-free and tasty alternative to traditional durum flour pasta. It is similar in taste and texture to whole-wheat pasta but offers the added nutritional density and protein rich benefits of quinoa.
How to cook: fill large stockpot with water and bring to a boil, add 1-2tsp of salt and pasta and return to a rolling boil, cook for 10 minutes or until desired texture. Separate the pasta gently with fork during cooking to prevent clumping. Remove from heat and drain in large colander over the sink.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.