Quinoa Puttanesca
The ultimate comfort food, Quinoa Puttanesca brings together the rich flavors of the Mediterranean in a nutritious and easy weeknight dinner. With its hearty ingredients and satisfying taste, you won’t be able to resist making it tonight!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Large Pot
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
Instructions
- Cook quinoa according to package; set aside.
- In a large skillet or sauté pan heat olive oil over medium flame. Add garlic and cook for 30 seconds, or until fragrant.
- Add fresh parsley, crushed red pepper flakes, anchovies, capers, and kalamata 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!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
- Freezing: This dish freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.
- Pairing: Serve with a side of garlic bread or a refreshing green salad to balance the flavors.