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.
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.
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.
Add the drained capers and chopped kalamata olives to the skillet. Stir everything together, allowing the flavors to mingle for a couple of minutes.
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.
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.
Remove the skillet from heat and fold in the chopped fresh parsley. Taste and adjust the seasoning if necessary.
