Quinoa Puttanesca
"From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 473.18-709.77 ml cooked quinoa
-
For the sauce
- 14.79 ml olive oil
- 3 garlic cloves, chopped
- 4.92 ml thyme
- 4.92 ml crushed red pepper flakes
- 0.25 ml tarragon
- 0.25 ml marjoram
- 59.14 ml white wine
- 118.29 ml kalamata olive, roughly chopped (sliced in half is great)
- 118.29 ml capers
- 566.99 g crushed tomatoes
- fresh black pepper
directions
- Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
- Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
-
To cook quinoa:
- Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Overall, I thought it was OK, but the family were not fans. For the kids, in particular, the crushed red pepper made it too hot and the capers overpowered the other tastes. -
Very unique and flavorful! I used fewer capers (I think it was a 3 oz. jar) and more olives. I used Vermouth for the wine, because that was what I happened to have. I loved the idea of serving this sauce over quinoa, which is not only much more nutritious than pasta, but also has more texture. I served it with vegan parmesan sprinkled on top. My vegan BFF and I loved it to death. I will definitely make it again. -
This recipe was delicious! My dad and I made it and rather than using canned tomatoes we used some fresh salsa he had made earlier that week. The salsa had tomatoes, onions, poblano peppers, cilantro, and jalapeno peppers. Fantastic flavor! Everyone loved it, Thank you!
-
Love quinoa but didn't have any on me so I made this with whole-wheat spaghetti. Very quick, simple puttanesca sauce that I'm sure would be even better with quinoa. I used kalamata olives and some sliced green olives. At first I thought the red pepper flakes were to much but the next day the heat seemed to have subsided (strange, usually that will make it stronger). Very good puttanesca recipe.
-
Delicious recipe, I love it. Spicy, fragrant and richly flavored. I didn't have whole olives, so I subbed in a quarter cup of Trader Joe's kalamata olive tapenade, and used rather fewer capers because I didn't have a whole 1/2 cup, but it still turned out wonderfully. Would definitely make again.
RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
