There is nothing as satisfying as a bowl of pasta after a workout, but before feasting check out a few great alternatives to the traditional flour laden pastas. This gluten-free quinoa pasta from Ancient Harvest is made from organic corn flour and organic quinoa flour and is so close to taste and texture to the real thing you won’t feel like you’re substituting anything. It’s worth trying next time you go Italian!
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The super food version of a fine Chinese classic.
Ingredients:
Broccoli: 1 Head, steamed
Carrots: 1/4 Cup, steamed and chopped
Coconut Oil: 2 Tbsp
Egg: 2 whole
Green Onion: 1 Stock, chopped
Garlic: 1 Clove, finely minced
Ginger: 1 Tsp, freshly grated
Quinoa: 2 cups, day old made or left over
Bragg’s Liquid Aminos: 2 Tbsp
Instructions:
Heat a wok or large pan over high heat and add coconut oil. Once oil is hot, add eggs and scramble for 15 seconds. Once the eggs are cooked remove and set aside.
Add a bit of coconut oil to pan and set heat to medium high. Add green onion, ginger, and garlic. Stir fry for 30 seconds until fragrant. Add cooked eggs, steamed vegetables, and quinoa. Toss and stir fry for 2 minutes. Spread everything out over the surface of the wok and pour in Bragg’s Liquid Aminos. Toss again and stir fry for an additional minute. Taste and add additional Aminos if needed.
As an option for more greens, add frozen peas at the same time as the steamed vegetables when cooking.
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Ingredients:
Pineapple: Halved with fruit scooped out and chopped. Keep half of the pineapple shell for presentation
Quinoa: 2 Cups Cooked
Eggs: 3 Whole
Green Onion: 1 Stem, Sliced
Tomato: 1 Diced
Red Onion: 4 Slices, Diced
Frozen Green Peas: 1 Cup
Cilantro: 1 Small Bunch, Chopped
Garlic: 2 Cloves
Ginger: 1 Small Slice
Tamari: 3 Tbsp
Coconut Oil: 5 Tbsp
Olive Oil: 2 Tbsp
Lemon Zest: 2 Tbsp
Shrimp: Deveined, 8 Pieces
Cashew Nuts: Small Handful
Unsalted Vegetable Stock: 2 Cups
Instructions:
In a bowl mix 2 Tbsp of olive oil with 1 Tbsp of curry powder and 1 Tsp of lemon zest.
Marinade shrimp in mixture for 30 minutes.
Heat a pan with 1 Tbsp of coconut oil and fry red onion and tomato. Once they are cooked softly scramble eggs over veggies, break apart so there are many separate pieces, and set aside.
Defrost frozen peas in a wok or larger pan and set aside.
Cook shrimp in a larger pan for 3-5 minutes with 2 Tbsp of coconut oil and garlic. The shrimp is cooked when both sides turn pink and shrimp becomes rounder and more firm. Set cooked shrimp aside.
Toss the cooked quinoa in the oiled pan from the shrimp with cilantro, green onion, green peas, and chopped pineapple. Pour in Tamari, 2 Tbsp of coconut oil, and 1 Tbsp of curry powder and keep frying.
Add shrimp, scrambled egg mixture, and cashew nuts. Keep frying until eggs and shrimp are mixed throughout the quinoa.
Turn off heat and scoop fried quinoa into the pineapple shell.
Garnish with cilantro and serve!
One less dish to wash at the end of the night!
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