Quinoa Puttanesca
Difficulty : Easy
Preparation time:
5m
Cooking time:
15m
This is a really healthy take on "spaghetti puttanesca" but using Quinoa instead! Quinoa is really high in protein and other great micronutrients so is a great thing to substitute instead of rice or pasta. It also is great for soaking up all the lovely juices and flavours so is a perfect accompaniment!
Ingredients
For 1 people (
)
Recipe
- 45 grams Quinoa
- 1 teaspoon(s) Olive Oil
- 1 Garlic clove(s)
- 1 teaspoon(s) Fresh thyme leaves
- 1 pinch(es) Dried chilli flakes
- 30 mL White wine
- 1 handful(s) Kalamata Olives
- 1 teaspoon(s) Capers
- 0.5 Tinned Tomatoes
- Sea Salt
- Black Pepper
- 1 teaspoon(s) Tumeric
- 80 mL vegetable stock
Nutritional Facts (per serving)
- Kcal: 344 kcal
- Sugars (g): 2g
- Carbs: 43g
- Fat: 16g
- Saturated fat (g): 1g
- Proteins: 7g
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Directions
- First cook the quinoa
- Rinse the quinoa in a sieve under running water. You’ll be tempted to skip this stage, but try not to, or you’ll end up with a bitter residue.
- Place the rinsed quinoa into a saucepan of boiling vegetable stock. Add the turmeric for colour (optional), and simmer for 12-15 minutes with a lid on it until all the water has been absorbed. Remove from the heat and let the quinoa dry steam in the saucepan with the lid on it on your counter top for a few more minutes. This step eliminates the threat of soggy quinoa.
- Meanwhile, Preheat a pan over medium heat. Add the oil and chopped garlic and stir for about a minute, being careful not to burn the garlic. Add thyme, chilli flakes and wine; cook for about a minute.
- Slice the olives in half. Add the olives, capers and tomatoes. Season with sea salt and black pepper.
- Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or you can just mix everything into a bowl together!
Tags:
Vegetarian
