Photo by Rachel's Bite, Creative Commons Attribution-Non-Commercial 3.0 US licensed.
Okay, the picture might now do this dish justice. You wouldn't believe how many wonderful flavors this recips for Quinoa Puttanesca by the wonderful Isa Chandra Moskowitz has! I am a fan of traditional Pasta Puttanesca (a/k/a "pasta of the whore's" which cracks me up), but this is a vegan version made super healthy by serving over quinoa instead of traditional pasta.
It's quick and easy too. The only chopping is for some garlic and olives which doesn't take long at all. And while the recipe is made to serve four, they are really hearty servings. This is one of those dishes that is great to make on a weeknight and then take for leftovers a couple of days during the week. It lasts well for a few days and heats up great in the microwave.
 | Quinoa Puttanesca Serves 4 2 cups cooked quinoa Sauce 2 tsp. olive oil 4 cloves garlic, chopped 1 tsp. dried thyme 1 tsp. crushed red pepper flakes A generous pinch of dried tarragon A generous pinch of dried marjoram 1/4 cup white wine 1/2 cup kalamata olives, chopped roughly 1/2 cup capers 1 (28-ounce) can crushed tomatoes Freshly ground pepper |
Preheat a saucepot over medium heat. Place the oil and garlic in the pot and stir for about a minute, being careful not to burn the garlic. Add the herbs, spices, and wine; cook for about a minute.
Add the olives, capers, and tomatoes. Cook for about 15 minutes. You can serve by scooping quinoa into individual bowls and pouring the sauce over it. Another way is to just mix everything into a bowl together.
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