Review: Ancient Harvest Quinoa Supergrain Pasta — Veggie Curls

Yet another GF pasta that is supposed to revolutionize our lives.

 I made GF skillet lasagna with these noodles tonight, and I must say… not horrible.  I was terrified when I took the lid off of the pot and the stench of boiled corn chips wafted up at me… but after that inital shock, it’s been all smooth sailing.  Unlike rice pastas, these guys are very fast cooking.  The box warns not to overcook, but as firm as they are now, I am not sure what would happen… maybe they set off nuclear detonations.

I must say that I approve, especially when you consider the price.  For roughly half the cost of rice pasta, you get a box of quinoa.  Hoorah!!

 Here’s what we had for dinner tonight:

1 lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, undrained
1.5 c water
1 (6 oz) can tomato paste
1 tblsp dried parsley flakes
2 tsp dried oregano
salt & pepper (to taste)
1 box Ancient Harvest Quinoa Pasta (Veggie Curls)
3/4 c small curd cottage cheese
1/4 c grated parmesan cheese

1.  In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain.
2.  Add the tomatoes, water, tomato paste, parsley, oregano and salt; mix well.
3.  Stir in pasta; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes (check pasta regularly!!)
4.  Add cheese when pasta is just almost done, but still a little bit hard.
5.  Cover and cook 5 minutes, immediately remove from heat, stir and serve.


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