Quinoa Puttanesca

Name: Quinoa Puttanesca
Yield: 1 serving
Ingredients: 1 cup quinoa, cooked according to package instructions; 2 tablespoons olive oil; 6 cloves garlic, minced; 3 tablespoons fresh parsley, chopped; 1/2 teaspoon crushed red pepper flakes; 2 anchovy fillets, from a can; 2 tablespoons capers, drained and rinsed; 15 kalamata olives, pitted and roughly chopped; (1) 28 ounce can crushed tomatoes; salt and pepper to taste; Grated cheese, optional

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Quinoa Puttanesca

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

1 cup quinoa, cooked according to package instructions
2 tablespoons olive oil
6 cloves garlic, minced
3 tablespoons fresh parsley, chopped
1/2 teaspoon crushed red pepper flakes
2 anchovy fillets, from a can
2 tablespoons capers, drained and rinsed
15 kalamata olives, pitted and roughly chopped
(1) 28 ounce can crushed tomatoes
salt and pepper to taste
Grated cheese, optional

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Instructions

Cook quinoa according to package; set aside.
In a large skillet or saute pan heat oil over medium flame. Add garlic and cook for 30 seconds, or until fragrant. Add parsley, pepper, anchovies, capers, and olives and cook for another minute, breaking up the anchovies with a wooden spoon as you stir. Add crushed tomatoes, stir well, and bring to a boil. Reduce heat to low once boiling and simmer for 10 minutes.
When ready to serve stir quinoa into sauce, stir until completely coated, and serve. Top with cheese if you'd like! It's super delicious, but also great without it.