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Italian Style Quinoa Noodle Pot

A bit of leftover tomato sauce, fresh basil, and some finely crushed garlic inspired this Italian-style noodle pot. We used grated zucchini to keep it fresh and cooked quinoa for a protein hit. While these little seeds may resemble grains in look and taste, they are completely free of gluten and rich in amino acids not found in regular grains.

Serves 1

1 small garlic clove, finely minced

1-2 tablespoons very finely chopped red onion or shallot

6 tablespoons cooked quinoa

1 small zucchini, roughly grated or spiralized

¾ cups leftover tomato sauce

¼ teaspoon dried oregano or thyme

generous pinch sea salt and black pepper

pinch chili flakes or cayenne

1 tablespoon grated parmesan

1 small handful basil leaves

optional: 4 chopped olives or sundried tomatoes

1. Combine all ingredients in a heatproof jar, and keep refrigerated until ready to eat.

2. When ready, boil the kettle and remove the basil leaves from the jar.

3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.

4. Stir, cover and let sit five minutes.

5. Stir again, tear the basil leaves into the pot, and enjoy.