Quinoa pastas are a mix of quinoa flour and another type that's also gluten-free, such as corn or rice. The blend makes for a smoother taste and texture — more like traditional pasta.
- 8 oz. quinoa shells
- 1 tbsp. olive oil
- 1 shallot, minced
- 1 lb. fresh medium shrimp, peeled, deveined, tails removed (or frozen, thawed, patted dry)
- 1 c. frozen peas
- 4 oz. feta cheese, crumbled Zest of 1 lemon
- 1/4 c. shredded mint
- Cook pasta in a large pot of boiling water, stirring to keep shells from sticking together. Meanwhile, heat olive oil in a large skillet over medium heat.
- Add shallot to skillet and cook, stirring, until translucent, 3 to 4 min. Add shrimp; cook, stirring, until opaque, 3 to 4 min more. Season with pepper as desired.
- Drain pasta, reserving ¼ cup water; add both to skillet along with peas and feta. Add zest; cook, tossing, until peas are heated through, 1 to 2 min.
- Divide among 4 bowls; top with mint.
433 cal, 11 g fat (5 g saturated), 32 g protein, 50 g carb, 6 g sugar, 5 g fiber, 382 mg sodium, 184 mg cholesterol per serving
This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.