I have a confession to make. I have the word Foodie in my blog name, but I am somewhat of a picky eater. In fact, if this were a straight-up food blog, I might be so inclined to name it The Finicky Foodie. That doesn't mean my blog name is a lie. I do consider myself a foodie. I love trying new and unusual flavor combinations and I have a great appreciation for well thought out, passionately crafted meals. I just have very strong preferences as to what my food should taste like. Actually, taste is only part of the equation. I am extremely attuned to texture with food. My husband is constantly making fun of me for this because, in his mind, if it tastes good, it is good. For me however, it can taste good, but if the texture is off-putting, I won't eat it.
Which is why I was very excited to come across this healthier type of pasta about a year ago at Whole Foods. Instead of whole wheat pasta, which I abhor for textural reasons, it's quinoa pasta.
For those of you who don't know, quinoa (pronounced KEEN-WA) is an ancient grain-like seed that is packed with protein. It looks and eats like a grain, but it is much higher up the scale of health benefits than wheat or rice.
Since I adore pasta but know its health benefits are slim to none, I have tried all different kids of pasta alternatives: whole-wheat pasta, brown rice pasta, buckwheat pasta, you name it, I've tried it. But all of them have failed to satisfy the taste and texture of semolina pasta -- until I discovered quinoa pasta.
In fact, this pasta is so good, I often just serve it with just some garlic, olive oil, parmigano and a sprinkling of basil. I like the pasta itself to shine because it further emphasizes my elation that I found a healthier pasta alternative that doesn't make me wince at the awkward texture and/or flavor.
So I encourage you to give it a try sometime if you haven't already. I think you'll be pleasantly surprised at how much you can't tell the difference between the healthy pasta and the less-than-healthy pasta. Mangia!