Name: Quinoa Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup quinoa (rinsed); 2 tablespoons olive oil (extra virgin); 6 cloves garlic (minced); 3 tablespoons fresh parsley (chopped); 1/2 teaspoon crushed red pepper flakes (adjust according to taste); 2 fillets anchovy; 2 tablespoons capers (rinsed); 15 pieces kalamata olives (pitted and chopped); 1 28 ounce can crushed tomatoes (high-quality preferred); Salt and pepper (to taste); Grated cheese ((optional, Parmesan or feta))

Looking for a wholesome dish that packs a punch of flavor and is easy to whip up? Look no further than Quinoa Puttanesca! This vibrant dish is a delightful twist on the classic Italian sauce, traditionally served with pasta. But instead of pasta, we’re using quinoa, a protein-packed superfood that’s not only delicious but also gluten-free. With its medley of bold flavors from garlic, olives, and anchovies, this dish will have you coming back for seconds!

Why This Recipe Is Reliable

This Quinoa Puttanesca recipe is a go-to for busy weeknights or casual gatherings. The ingredients are simple yet flavorful, and the preparation is quick and straightforward. Plus, cooking with quinoa brings a nutty flavor and a pleasing texture that pairs wonderfully with the robust sauce. You can easily customize it by adding your favorite vegetables or adjusting the spice level. The best part? It’s a one-pot meal, meaning less cleanup and more time to savor the deliciousness!

Ingredient Notes

1 cup quinoa: Rinse before cooking to remove the bitter coating.
2 tablespoons olive oil: A good quality extra virgin olive oil enhances the flavor.
6 cloves garlic, minced: Fresh garlic gives a fragrant aroma and depth.
3 tablespoons fresh parsley, chopped: Adds a bright, fresh flavor.
1/2 teaspoon crushed red pepper flakes: Adjust according to your heat preference.
2 anchovy fillets: These add a savory umami flavor; use more or less based on your taste.
2 tablespoons capers: Rinsed to remove excess salt, they offer a tangy bite.
15 kalamata olives: Pitted and chopped for a briny richness.
(1) 28 ounce can crushed tomatoes: The base for the sauce; choose high-quality tomatoes for the best flavor.
Salt and pepper: To taste.
Grated cheese (optional): A sprinkle of Parmesan or feta can elevate the dish.

Before You Start: Equipment

Medium saucepan: For cooking the quinoa.
Large skillet: To prepare the sauce.
Wooden spoon: For stirring the ingredients.
Measuring cups and spoons: For accurate ingredient measurements.
Knife and chopping board: For dicing garlic, parsley, and olives.

Stepwise Method: Quinoa Puttanesca

Step 1: Cook the Quinoa

Start by cooking the quinoa according to the package instructions. Rinse 1 cup of quinoa under cold water, then combine it in a medium saucepan with 2 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water has been absorbed. Fluff with a fork and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but be careful not to burn it.

Step 3: Add the Anchovies and Spices

Stir in the 2 anchovy fillets and crushed red pepper flakes. Cook for another minute, breaking up the anchovies with your spoon as they melt into the oil.

Step 4: Incorporate the Olives and Capers

Add the drained capers and chopped kalamata olives to the skillet. Stir everything together, allowing the flavors to mingle for a couple of minutes.

Step 5: Pour in the Tomatoes

Add the 28-ounce can of crushed tomatoes to the skillet. Stir well, and season with salt and pepper to taste. Let the sauce simmer for about 10-15 minutes, allowing it to thicken slightly and the flavors to deepen.

Step 6: Combine with Quinoa

Once the sauce is ready, add the cooked quinoa to the skillet. Stir to combine, ensuring the quinoa is well-coated with the sauce. Cook for an additional 2-3 minutes to heat through.

Step 7: Finish with Fresh Parsley

Remove the skillet from heat and fold in the chopped fresh parsley. Taste and adjust the seasoning if necessary.

No-Store Runs Needed

Most ingredients are pantry staples.
Quinoa can be stored for a long time, making it a great item to have on hand.
Olives and capers are typically found in the pantry, perfect for impromptu meals.

Slip-Ups to Skip

Don’t skip rinsing the quinoa; it helps remove bitterness.
Avoid overcooking the garlic to prevent a bitter taste.
Be mindful of salt; both anchovies and capers are salty, so taste before adding more.

Save for Later: Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry. This dish also freezes well; portion it out into freezer-safe containers for easy meals later on.

FAQ

Can I make this recipe vegetarian?

Absolutely! Simply omit the anchovies and consider adding a splash of soy sauce or miso paste for an umami kick.

What can I serve with Quinoa Puttanesca?

This dish is hearty enough to stand alone, but you can pair it with Oven Roasted Green Beans or a simple side salad for a complete meal.

Can I use another grain instead of quinoa?

Yes! You can substitute quinoa with farro, bulgur, or even whole wheat pasta if you prefer. Just adjust the cooking times accordingly.

Is Quinoa Puttanesca gluten-free?

Yes, quinoa is naturally gluten-free, making this dish a great option for those with gluten sensitivities.

Ready, Set, Cook

Now that you have all the details, it’s time to get cooking! Quinoa Puttanesca is not only nourishing but also bursting with flavors that will leave you satisfied. Whether it’s a quick weeknight dinner or a meal prep option for your busy week, this dish is sure to impress. Grab your ingredients, follow the steps, and enjoy a plateful of this delightful quinoa dish. Happy cooking!