Shoshone Quinoa Noodles

Shoshone Quinoa Noodles are a delightful twist on traditional pasta, made from quinoa flour and infused with earthy herbs. This dish captures the spirit of American Paleo cuisine while providing a nutritious and satisfying meal.

Ingredients

• Quinoa flour - 1 cup
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Water - 1/4 cup
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Zucchini - 1 medium, spiralized
• Cherry tomatoes - 1 cup, halved
• Olive oil (for sautéing) - 1 tablespoon

Steps

1. In a mixing bowl, combine quinoa flour, eggs, olive oil, water, garlic powder, salt, and black pepper. Mix until a smooth dough forms.
2. Knead the dough for about 2-3 minutes until it is elastic. Wrap in plastic wrap and let it rest for 10 minutes.
3. After resting, roll out the dough to about 1/8 inch thickness on a floured surface. Cut into noodle shapes of your choice.
4. Bring a large pot of salted water to a boil. Add the quinoa noodles and cook for 3-4 minutes until they float to the surface. Drain and set aside.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini and cherry tomatoes, and sauté for about 5 minutes until tender.
6. Add the cooked quinoa noodles to the skillet and toss everything together. Stir in the chopped parsley and season with additional salt and pepper to taste.
7. Serve warm, garnished with extra parsley if desired.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 180 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein and essential amino acids from quinoa.
• Packed with vitamins and minerals from fresh vegetables.
• Gluten-free and suitable for Paleo diets.

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