Quinoa Puttanesca
Ingredients
- 2 to 3 cups cooked quinoa
For the sauce:
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 1 teaspoon thyme
- 1 teaspoon crushed red pepper flakes
- Generous pinch each tarragon and marjoram
- 1/4 cup white wine
- 1/2 cup kalamata olives roughly chopped (sliced in half is great)
- 1/2 cup capers
- 20 oz can crushed tomatoes
- Fresh black pepper
Instructions
- Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
- Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, but my way is to just mix everything into a bowl together and reserve a little sauce to pour over my serving, because I like it extra whore-y. There is no rosemary in the recipe, but my food porn was looking a little naked so I garnished it with some.
- Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.
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