I’ve been experimenting a lot with new foods because for 3-6 months I’m on a dairy and gluten-free diet (more on that later).  The other night I was craving pasta…since it’s been exactly 3 weeks, 4 days and 9 hours since my last taste of pappardelle…but who’s counting?

I remembered that I’d bought quinoa pasta a month or two ago but I kept finding excuses not to try it because to be honest, I just thought it sounded weird.  Maybe because no matter how hard I try, I just can’t get 100% behind the brown rice bread that everyone raves about as a fantastic gluten-free substitute. So I was feeling skeptical.

Well, I finally bit the bullet and was ecstatic to discover that quinoa pasta (spaghetti to be specific) tasted REALLY GOOD!  REALLY.  Not just great as in the way people say “whole wheat pasta tastes just like the normal kind” (lies), but great as in my fiance – who’s picky about his carbs –  ate it and couldn’t tell the difference.  Here’s a great recipe for quinoa pasta, although it will taste delicious with any of your favorite recipes used for traditional pasta.

Lesson learned.  This reminded me to try and keep an open mind about trying new things.  Although I’m not sure I’m quite up to speed with the newest trend at this Brooklyn Restaurant but never say never 🙂