Project Description

Quinoa Penne

250g

ORGRAN Quinoa Penne are naturally gluten free and is produced with a combination of nutritious rice, sun ripened corn, millet and the revered superfood Quinoa. Quinoa is a nutritional wonder that was a staple food of the ancient Incas and Aztecs. It is exceptionally well suited to human nutritional needs and essential for a well balanced diet and wellbeing.

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Rice Flour, Maize Flour, Quinoa Flour (10%), Millet Flour
Serving size: 62.5g
Energy Calories (kcal) per 100g 366
Energy Calories (kcal) per serving 229
Energy Kilojoules (KJ) per 100g 1533
Energy Kilojoules (KJ) per serving 958
Protein (g) per 100g 7.2
Protein (g) per serving 4.5
Carbohydrate (g) per 100g 76.7
Carbohydrate (g) per serving 48
Carbohydrate (% Daily Value) 16
Sugars (g) per 100g 0.7
Sugars (g) per serving 0.5
Starch (g) per 100g 76
Starch (g) per serving 47.5
Fat (g) per 100g 1.5
Fat (g) per serving 0.9
Fat (% Daily Value) 2
Saturated fat (g) per 100g 0.2
Saturated fat (g) per serving 0.1
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 2.9
Fibre (g) per serving 1.8
Fibre (% Daily Value) 8
Sodium (g) per 100g 0.004
Sodium (g) per serving 0.002
Sodium (%Daily Value) 0
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value)
Iron (%Daily Value) 4
Calcium (%Daily Value) 1

Tomato and Chilli Pasta Salad


  • Prep Time: 10m
  • Cook Time: 1h 20m
  • Total Time: 1h 30m
  • Serves: 4

Ingredients

  • 1 package Orgran Quinoa Penne
  • 8 Plum tomatoes
  • 3 tablespoons Red onion, finely chopped
  • 2 Garlic cloves, crushed
  • 3 tablespoons Olive oil
  • teaspoon Cider vinegar
  • teaspoon Sugar
  • 3 tablespoons Fresh basil leaves, chopped
  • Salt and pepper, to season

Method

  • Cook the ORGRAN Quinoa Penne pasta according to the packet instructions.
  • Meanwhile, score each tomato around the middle with a knife and place in a large bowl. Cover with boiling water and leave for 3 minutes.
  • Drain the water and slide off the skins. Slice the tomatoes in half and remove the seeds with a teaspoon. Chop the remaining flesh and add the onion, garlic, half the olive oil, vinegar, salt, pepper and sugar to the bowl of tomatoes. Cover and chill for 1 hour to allow the flavours to infuse.
  • Drain the ORGRAN Quinoa Penne and let cool at room temperature. Toss the pasta with the tomato dressing, and then add the remaining oil and basil. Season to taste before serving.