October 27, 2016

Laura Prepon’s Quinoa Noodles

Recipe: Laura Prepon

Serve this dish with Parcel-Poached Salmon and Rainbow Carrots.


  • 1 tsp salt
  • 3 cups quinoa noodles
  • 1 tsp olive oil


Yield: Makes 3 Side Dishes

  1. Heat water to a boil with salt. Add pasta. Cook 10 minutes. Noodles should be slightly al dente.
  2. Transfer to strainer and rinse with cold water to stop noodles from cooking. Shake off excess water and drizzle with olive oil to prevent sticking.
  3. Allow to cool, then transfer to a container and store in fridge until ready to use.

Ray Kachatorian


From The Stash Plan by Laura Prepon and Elizabeth Troy. Copyright 2016 by Laura P. Enterprises Inc. and Emmett LLC. Reprinted by permission of Touchstone, an imprint of Simon & Schuster, Inc. On sale 3/1/2016 wherever books are sold.