Organic Quinoa Pasta - Spaghetti

Nutrition Facts
Valeur nutritive

Serving Size: 1" diameter bundle
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 390 Fat / Lipide: 2 g 3% Saturated / saturés: 0 g 0% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 0 mg 0% Carbohydrate / Glucides: 79 g26% Fibre / Fibres: 6 g 23% Sugars / Sucres: 0 g Protein / protéines: 11 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 10% Iron / Fer: 25%

Ingredients

Ingredients: Organic rice flour, organic quinoa flour. Product Status: Organic Organic Certifying Body: Pro-Cert Country of Origin: Bolivia
Lemon Quinoa Spaghetti with Prosciutto and Asparagus  

Ingredients:

2 lbs asparagus, trimmed
3/4 lb quinoa spaghetti 
4 Tbl olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper to taste
6 oz thinly sliced prosciutto, cut crosswise into strips
6 oz smoked mozzarella cheese, diced 
6 Tbl fresh basil leaves, thinly sliced
1 lemon, juiced 
1/2 C freshly grated parmesan 

Instructions:
1. Cook the asparagus in a large pot of boiling water for 2-3 minutes until tender yet crisp. 
2. Put asparagus into a bowl of cold water to cool. Cut asparagus into 1-inch pieces and set aside.
3. Cook the pasta and cook until it is your desired texture, or for around 8 minutes. Drain the pasta, but save 1 cup of the starchy water.
4. Heat the oil in a heavy skillet over medium heat. Add the garlic and saute about 20 seconds. Add asparagus to the skillet. Add the pasta, and if necessary, add some of the saved starchy water. 
5. Toss. Add the prosciutto, smoked mozzarella, basil leaves, and lemon juice. Turn off the heat. Sprinkle salt and pepper for desired taste. Sprinkle with freshly grated parmesan. 

Cooking Instructions

1. Fill a large pot with water and bring to a boil.
2. Add 1 ½ tablespoons of salt to water.
3. Put 8 ounces of organic quinoa pasta into the boiling water.
4. Cook for 10 minutes at a lively boil or until the pasta is your desired texture.
5. Stir occasionally, separating the pasta gently. 
6. Drain the pasta. 

Factoid

Quinoa is native to the Andean region of Ecuador, Bolivia, Colombia and Peru. It was domesticated 3,000 to 4,000 years ago, though archaeological evidence shows a non-domesticated association with pastoral herding, approximately 5,200 to 7,000 years ago. quinoa contains essential amino acids, such as lysine, and also calcium, iron, and phosphorus. Although quinoa looks and is usually eaten as a grain, it is actually a seed.
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