Quinoa Puttanesca

Diets

Gluten free

Ingredients

Seafood
- 6 Anchovy, fillets

Produce
- 2 1/2 oz Baby spinach
- 3 cloves Garlic
- 1 can Tomatoes

Condiments
- 12 Kalamata olives

Pasta & Grains
- 3 cups Quinoa, cooked

Baking & Spices
- 1/4 tsp Red pepper flakes

Oils & Vinegars
- 1 tbsp Olive oil

Time
Total: 15M

Found on greatist.com

Description

<p>This take on an Italian classic takes a healthier twist with quinoa and spinach. Plus, it's super quick to make! </p>

This richly flavored version of the Italian classic is healthified by substituting quinoa for spaghetti and throwing in a healthy dose of superfood spinach. It is also simplified to be easy enough for a quick weeknight dinner using common pantry ingredients, without losing any depth of flavor. A simple protein like sautéed shrimp or grilled chicken is a great addition to this meal.

Ingredients

1 tablespoon olive oil
3 cloves garlic, chopped
6 anchovy fillets
1/4 teaspoon red pepper flakes
12 kalamata olives, chopped, plus more for garnish
1 can (14 ounces) crushed tomatoes
2 1/2 ounces baby spinach
3 cups cooked quinoa

Directions

Directions In a large saucepan, heat olive oil over medium heat. Add garlic, anchovy, 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 quinoa. Serve warm, with additional olives for garnish.

Serves: 4
Cook Time: PT15M