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Quinoa Puttanesca by


1 tablespoons olive oil
3 cloves garlic, chopped
6 anchovy fillets
1/4 teaspoon red pepper flakes
12 kalamata olives, chopped
14 ounce can crushed tomatoes
2.5 ounces baby spinach (about half a standard prepackaged box)
3 cups cooked quinoa


In a large saucepan, heat olive oil over medium heat. Add chopped garlic, anchovy fillets, and red pepper flakes. Cook, stirring, for 3 minutes, until garlic is golden brown and anchovies have dissolved into oil.
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.
Turn off heat and stir in cooked quinoa. Serve warm, with additional olives for garnish.

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