Quinoa Puttanesca 2


This richly flavored version of the Italian classic is healthified by substituting quinoa for spaghetti and throwing in a healthy dose of superfood spinach.

Preparation time: 20 minutes                                            Yield: 4 portions

Ingredientsquinoaputanesca

  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 tbsp. capers (optional)
  • 6 anchovy fillets (optional)
  • 12 olives, chopped, plus more for garnish
  • 1 can (400gr) crushed tomatoes
  • 200gr (baby) spinach
  • 3 cups cooked quinoa

Directions

  1. In a large saucepan, heat olive oil over medium heat. Add garlic, capers and anchovy. Cook, stirring, for 3 minutes, until garlic is golden brown and anchovies have dissolved into oil.
  2. Add olives and tomatoes and bring to a boil. Lower heat and simmer for 5 minutes. Add baby spinach and cook for another 5 minutes, until wilted.
  3. Turn off heat and stir in quinoa. Serve warm, with additional olives for garnish.

 

 


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2 thoughts on “Quinoa Puttanesca

  • Jonas

    Love the idea of using spinach!

    Try adding a pinch of cinnamon. And I always use one small red pepper to spice it up…. 🙂 Plus a can of tuna, and parsley, and I add the juice of half a lemon at the end, just before serving.

    Bon appétit!