#DearReader
Today I made vegetable beef stew and it was delish! You can see how I made it here. In preparing my stew I realized how grateful I am for gluten free pasta. Without it, I'm not sure what I would do. It is without a doubt, one of the best go-to meals for a college kid to cook up some pasta and pour a can of sauce on top. In making my stew I realized I have not yet blogged about my favorite gluten free pasta- Quinoa pasta. In case you haven't heard of it, Quinoa is a grain that is grown in very high altitudes, where gluten would not survive. In addition to this, the company's facility is completely gluten free- yay! Anyways I believe in it and it's totally yummy, much better than any specialized "gluten-free pastas" I have found so far. They come in all sorts of noodles- elbows, rotelle, shells, penne, etc.
- Easy to Digest
- Super Healthy :)
- Protein
- Tastes Fabulous
- Good Carbs (complex carbs leave you feeling fuller and healthier!)
Note: When cooking with Quinoa, I always cook the noodles separately. The reason why is when boiling the noodles, the water begins to turn murky and yellow. It says directly on the box that this is the starches coming out and it's normal, but I prefer to dump that water after I cook the noodles if I am going to transfer them into a soup or stew.
Your whole family will love this, even those who are not gluten free. One you go Quinoa, you'll never go back!
Much Love,
Emily
