Quinoa Puttanesca

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.

Serves 4

What You'll Need:

1 tablespoons olive oil
3 cloves garlic, chopped
6 anchovy fillets
1/4 teaspoon red pepper flakes
12 kalamata olives, chopped
14 ounce can crushed tomatoes
2.5 ounces baby spinach (about half a standard prepackaged box)
3 cups cooked quinoa

What to Do:

  1. In a large saucepan, heat olive oil over medium heat. Add chopped garlic, anchovy fillets, and red pepper flakes. Cook, stirring, for 3 minutes, until garlic is golden brown and anchovies have dissolved into oil.
  2. Add olives and tomatoes and bring to a boil. Lower heat and simmer for 5 minutes.
  3. Add baby spinach and cook for another 5 minutes, until wilted.
  4. Turn off heat and stir in cooked quinoa. Serve warm, with additional olives for garnish.

*Note: A simple protein, like sauteed shrimp or grilled chicken is a great, simple addition to this meal!

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