Gluten Free Quinoa Spaghetti with Roasted Tomatoes, Capers and Pine Nuts - A perfect weeknight meal!
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:24 g
Carbohydrates:38 g
Protein:3 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400F. Line a large baking pan with parchment paper or a nonstick pad and set down for later.
  2. In a large mixing bowl, mix together the tomatoes and 1 Tablespoon of olive oil to coat, then add the salt and mix again to distribute.
  3. Transfer the tomatoes to the prepared baking sheet and then distribute them into a single layer. Roast for 20 minutes or until shriveled. Remove the tray from the oven and set aside.
  4. Bring a large pot of water to a boil. Cook the quinoa spaghetti until tender, approximately 10 minutes. Drain and return to the pot.
  5. mix with remaining 4 Tablespoons (1/4 cup) olive oil. Add roasted tomatoes and remaining ingredients, and mix to combine.
  6. Serve immediately, garnished with additional chopped fresh parsley if desired.


You can use whichever type of pasta you want here (zoodles, spaghetti squash, kelp noodles, arrowroot noodles, etc) but I used quinoa spaghetti in this version for a few reasons, not least of all because it affords you a built-in source of protein, which quinoa is a wonderful source of. If you prefer to use a grain-free noodle alternative, adding tuna to this dish is a great way to add some (extra) protein to your dinner. Yield: 3-4 servings, depending on how hungry you are

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