Recipe: Quinoa Puttanesca

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This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page

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.

Quinoa Puttanesca

Photo by Katie Morris

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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