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Pasta has carbohydrates, mostly complex or slow absorbing. That´s interesting, as nutritionally they provide energy and keep it for a long time, keeping blood glucose levels stable during physical exercise (and after).
Athletes, and especially those who are starting out, need a high supply of energy at all times. And to achieve this, the body uses stored glucose, it is one of the fuels of our body! The ingestion of complex carbohydrates prevents this "fuel" from being depleted, ensuring the availability of glucose for all tissues and functions of the body, especially those of the nervous system!
Pasta also contains a small proportion of protein, although if it is made from wheat or other cereals, the amount is limited and, moreover, it is not complete. This is common in plant-based foods, but there are exceptions: soy or quinoa, for example, contain all the essential amino acids, and are an optimal alternative to protein sources of animal origin.
Did you know that Novak Djokovic suffered from serious digestive problems in his early years as a tennis player? It took him a long time to discover that he was celiac, and that it had been limiting his abilities.
Eliminating gluten from the diet is the only way for people with celiac disease or gluten intolerance, and nowadays it is increasingly easy to find alternatives! Pasta doesn't just have to be made from wheat. Quinoa pasta, rice, legumes ... They are healthy gluten-free options, and made from high-quality ingredients.
Quinoa is considered a whole grain. It stands out for its nutritional quality:
- Complex carbohydrates
- High percentage of protein of high biological value
- Higher density of micronutrients compared to refined grains
Like all grains, it can easily be turned into flour, being a good “processed” and conserving its nutrients. Quinoa pasta expands the range of gluten-free menu possibilities, and has a clear nutritional superiority over other pasta options that contains gluten.
Made with quinoa flour and rice from organic farming, it mainly provides us with slow absorption carbohydrates that will serve as an energy substrate, just like other classic wheat pasta. What about proteins? They are in a similar quantity to those contained in classic wheat pasta. But, nevertheless, pasta made from quinoa flour stands out for having a slightly higher protein content than other gluten-free pasta made only from rice or corn.
In the case of our proposal there is a plus of sustainability: the ingredients come from organic farming, and the packaging is completely free of plastics. Of course, it is a naturally gluten-free and vegan product.
Our commitment is firm, and among the scientific community, diets based on foods of plant origin are already associated with notable benefits for the health of people and the ecosystem.
Increasing the presence of vegetables is always a good idea, especially if it is quinoa!
Quinoa pasta is easy to combine and cook in a short time. You can take it with you in a small storage container to enjoy the food at the mid-morning break or after a workout. Good for anything! As long as it is a healthy dish, and in balance with the rest of the meals of your day. Here are some examples:
A plate of spaghetti Bolognese in a vegan version that will fill your body's glycogen and energy reserves,preparing it for physical exercise, even for long-term activities.
- Start by chopping a large pear tomato and let it cook for about 10-15 minutes in the pan, with a bit of olive oil.
- Meanwhile, put water to boil to cook thespaghetti, - a serving is 80-90g- which will not take more than 5 minutes to cook. Or if you prefer, you can use penne and you will discover its exceptional 'al dente' texture.
- Add half a glass of water or vegetable broth to the tomato, and the previously hydrated textured soybeans (30g approx.). Mix well and let it reduce for 10 minutes so that it takes on the characteristic texture and flavour of the Bolognese.
- Drain the spaghetti, and mix them with the tomato and soy, adding oregano or spices to taste.
- And the final touch: cashew cheese, delicious and suitable for vegans, that will add healthy fatsto your food.
Ready to train or compete! You can check out this other recipe for spaghetti with ‘arrabiata’ sauce, or make up your own combinations!
Ideal option for after a workout! Versatile recipe, which is perfect when consumed cold, also, take advantage of the raw vegetables that you add. All you have to do is:
- Cook the organic quinoa and rice fusilli in water for 4-5 minutes, and drain.
- Mix the pasta with your favourite toppings.
Our proposal: lettuce or lamb's lettuce, cherry tomatoes, grated carrot, onion, raw red pepper, which will provide vitamin A, Cand antioxidants to the salad. If you dare with an innovation, add pieces of apple, it gives it a sweet flavour that will surprise you! Fresh vegetables and fruits are nutritious as well as hydratingbecause of a high percentage of their nutritional composition is water.
- If you want the protein ratio of the dish to increase, you can chop up some quality smoked tofu (soy-based vegetable food), with an intense flavour and smooth texture.
- Add a handful of nuts or seeds for an extra healthy fat and omega 3.
- Season the plate, and voila!
If you are looking for something more sophisticated, you can check out this other delicious Greek salad recipe. One more good idea!
Now quinoa pasta and sports will always make a good couple, because with our quinoa pasta there are options for everyone: people with allergies, intolerances...or just lazy ones!
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