Quinoa Puttanesca
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Quinoa Puttanesca
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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 parsley fresh, chopped
- 1/2 teaspoon red pepper flakes crushed
- 2 anchovy fillets from a can
- 2 tablespoons caper drained and rinsed
- 15 kalamata olives pitted and roughly chopped
- crushed tomatoes 28 ounce can
- salt to taste
- black pepper to taste
- cheese grated, optional
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.
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