RE QUINOA PASTAS:
"Ancient Harvest," a major brand of corn pasta, also markets what's probably the most popular "quinoa" pasta on the market, which fails to reveal on its label what percentage is corn and what quinoa. When I contacted customer service about this all they would admit was that "their quinoa pasta is primarily a corn-based product." Translation: less than 10% of the pasta content is quinoa. If you want quinoa, you'd be much better off just cooking 100% quinoa instead of noodles - it's almost as easy to make, and easier to flavor - just tell yourself you're eating couscous or buckwheat groats.
RE SHIRATAKE PASTAS AND "MIRACLE" NOODLES:
The "Miracle Noodle" brand is overpriced, you can get the same product cheaper from Konjac (http://www.konjacfoods.com/
). Aside from the caloric (0) and digestive advantages, the advantage of either, each made from 100% konjac root, is that they don't need to be cooked or boiled, just run hot water over them. The disadvantage is the taste and texture; both brands are very rubbery and spongey and frankly upon chewing taste the way I'd imagine spun extruded polyester would. At perhaps 20 calories the more popular hybrid tofu shirataki noodles, quite easy to find in almost any health food store, are more palatable but in terms of appealing taste and texture are still a far cry from wheat, rice and corn-based pastas.
Personally, while I keep shirataki noodles on hand presently I get my primary carb "fixes" in descending order from steel cut oatmeal, brown rice, sweet potatoes, Barilla whole grain pasta and quinoa, though given it's high protein content I should probably eat more quinoa.