Quinoa Spaghetti with Meatballs: Gluten-free, Egg-free, Dairy-free, Allergy-friendly Posted on April, 2015 Updated on April, 2015
Sometimes we don’t have much time to make dinner, but of course we still want something nourishing and yummy to eat! And sometimes we really miss pasta! Before we switched to an allergy-friendly diet we ate pasta at least two or three times a week. Now it is a rare treat when we can find a pasta that fits with what we eat.
Enter quinoa pasta – it is made from, you guessed it, quinoa instead of wheat flour, so it doesn’t cause any food sensitivities in our house. We add meatballs for a protein punch and some tasty pasta sauce for a complete meal that is as fast as typical wheat spaghetti. Just add ground meat of your choice to the ingredients pictured here (and ground pepper – my pepper mill didn’t fit in this shot, haha).
Side note – we don’t usually eat tomatoes since we try to avoid nightshades, but we bend a little for pasta night (and the occasional barbecue sauce!).
Making quinoa spaghetti is a lot like normal spaghetti – boil some water, throw in some salt, and boil for 6 to 9 minutes (following package directions). One thing that is different for me is the salt. Here are a couple tips to make it extra good:
I never used to add salt to boiling water when I made wheat pasta, but with quinoa it is almost essential, otherwise the noodles will stick together. Honestly, even with the salt they still stick a bit but I’ve found it is way worse if I don’t add salt at all.
As with most pasta, don’t overcook but definitely don’t overcook quinoa pasta. It will get mussy and… well, not yummy.
Serve the pasta (or at the very least, plate it up) immediately after you drain the boiling water from it. If it sits, it will start to stick together even if the boiling water was generously salted. It is much easier to dish up right away, then add sauce and the stickiness factor is greatly reduced.
For the meatballs, this is one of the easiest meat recipes I know, except for maybe grilling or roasting plain meat. Simply add the ingredients to a bowl, ball up the meat, and bake. I like to make smaller meatballs because they cook faster. This IS a last-minute meal after all! No need to get fancy with big ol’ meatballs. Plus the smaller ones are easier for the kids to eat.
With all that in mind, here’s our recipe for allergy-friendly spaghetti and meatballs!
Quinoa Spaghetti with MeatballsServings: 4
Time: 30 minutes
- half a medium-sized white or yellow onion, diced small
- five cloves garlic, diced small
- one pound ground meat of choice (beef, pork, turkey, etc.)
- two tablespoons dried parsley (or five to six tablespoons fresh parsley)
- one box of quinoa spaghetti
- half a jar of prepared pasta sauce (of course you can make your own as well!)
- salt and pepper
- 2-3 quart saucepan for boiling water and pasta
- 1-2 quart saucepan for simmering pasta sauce
- small bowl for mixing meatballs
- shallow baking dish to bake meatballs
- + Sharp knife to chop onions and garlic
- Stirring spoon
- Collander for draining boiling pasta water
- 1. Gather all ingredients and tools. Start by filling 2/3 of the larger saucepan with water. Place on stove over high heat. A covered pan will boil slightly faster.