Per 2 oz dry of Ancient Harvest quinoa blend pasta you get about 200 calories, 42 g carbs, 3 g fiber, and 4 g protein.
Protein
Fiber
Calories
Light Plate
- Tomato basil sauce
- Roasted veg mix
- Lemon finish
Lower calories
Balanced Plate
- Chicken or tuna
- Extra greens
- Olive oil
Macro friendly
High-Protein Plate
- Chickpeas or edamame
- Cottage cheese pesto
- Parmesan
Protein boost
Ancient Harvest Quinoa Pasta Nutrition Facts: What The Label Shows
These gluten-free shapes use a blend of organic corn, brown rice, and quinoa. A 2 oz dry portion lists 200 calories, 42 g carbs, 3 g fiber, 0 g sugar, 4 g protein, 2 g fat, and 0 mg sodium.
The label basis for plain pasta is 2 oz (55 g) dry, which cooks to 140 g.
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 200 | Energy per serving |
| Total Carbohydrate | 42 g | Main fuel |
| Dietary Fiber | 3 g | Boost with veggies |
| Total Sugars | 0 g | No added sugar |
| Protein | 4 g | Add with sauce |
| Total Fat | 2 g | From grains |
| Sodium | 0 mg | Season cooking water |
| Iron | ~1 mg | ~6% DV |
| Potassium | ~160 mg | ~4% DV |
Serving Size, Cooked Yield, And Plate Planning
Want a visual? Two handfuls of shapes land near one serving for adults. Weigh once, then mark the bag for repeats.
Two ounces dry looks small but cooks into a full single plate. An 8-ounce box holds four servings; a 10-ounce bag holds about five.
Fiber and protein sit mid-range. If you want more fullness, pair with beans, tuna, chicken, eggs, or a thick yogurt sauce. If you want fewer calories, lean on tomato-based sauces and vegetables.
How The Blend Compares
Cooked quinoa gives more protein per cup than refined wheat spaghetti, a pattern shown in USDA FoodData Central entries. Whole-wheat pasta raises fiber without a big flavor shift. Legume noodles like edamame or chickpea jump ahead on both fiber and protein. Pick the shape that matches your goal for the meal.
Label Reading Shortcuts
Scan serving size, fiber, protein. Here it’s 2 oz dry, 3 g fiber, 4 g protein. Treat the noodles as the carb anchor; let your sauce bring the protein and extra fiber.
Ingredients stay short: organic corn flour, brown rice flour, quinoa flour. The dry pasta has no salt. Flavor comes from salted water and the sauce you pick.
Dry-To-Cooked Conversions
Use this quick guide for meal planning at home and batch days. The 55 g dry base maps to 140 g cooked for pasta.
| Measure | Dry Weight | Cooked Weight |
|---|---|---|
| 1 label serving | 2 oz (55 g) | ~140 g |
| 1 loose cup, cooked | — | ~140 g |
| Half box (8 oz) | 4 oz (110 g) | ~280 g |
| Full box (8 oz) | 8 oz (227 g) | ~560 g |
| Meal prep for 4 plates | 8 oz (227 g) | ~560 g |
Build A Balanced Bowl
Stir in chickpeas, fold in cottage cheese, add shredded chicken, or whirl silken tofu into pesto. One beaten egg tossed in the hot pot gives a silky finish with a tidy protein lift. Add broccoli, peas, or arugula. Red sauce stays light; pesto is richer. Olive oil suits cold salads too. Roast veg add texture.
How This Guide Was Built
Numbers come from brand panels, the FDA serving-size table for plain pasta, and open databases that compare cooked quinoa with spaghetti. The aim is simple: label-level facts with practical ways to build plates that match your goals.