I’m definitely not gluten free, but this recipe from the Gluten-Free Goddess caught my eye due to its use of a ton of veggies and quinoa noodles. Quinoa is a great source of protein, and I was interested to taste how it was in noodle form. This recipe didn’t disappoint. I made a few adjustments, as the original poster is “soy free”, but we aren’t, and I had hoisin sauce on hand to use as well. I served the noodles with some Sriracha Poultry Meatballs as a type of Asian Spaghetti and Meatballs.
- 5 oz Ancient Harvest Gluten-Free Quinoa Pasta
- 1 Tbsp Peanut Oil
- 2 to 3 Green Onions, thinly sliced
- 2 Cloves Garlic, minced
- 1-2 tsp Ginger, freshly grated or zested
- 2 Carrots, sliced into matchsticks
- 1 Medium Zucchini, sliced into matchsticks
- 3 ½ oz Shiitake Mushrooms, stemmed and thinly sliced
- 3 Tbsp Hoisin Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Low Sodium Soy Sauce
- Sea salt, to taste
- 5 oz Baby Spinach Leaves
- 1 Tbsp Parsley, finely minced
- 1 Tbsp Cilantro, finely minced
- Bring a pasta pot of water to a rapid boil. Add a dash of light olive oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don’t overcook. I mean it.
- Meanwhile, heat the peanut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 5-6 minutes.
- Add in the hoisin, rice vinegar, and soy sauce and stir to coat. Taste test to see if the carrots need a little salt.
- Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste.
- Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute.
- Add in half the chopped fresh herbs and toss a bit.
- Plate the noodles immediately, and sprinkle with the remaining fresh herbs.
Servings – 5
WW Points – 3 per serving