Quinoa Puttanesca
Quinoa Puttanesca is a vibrant, Mediterranean-inspired dish that puts a wholesome twist on a classic Italian recipe. This gluten-free recipe features nutrient-packed quinoa as the base, soaking up the rich flavors of a savory Puttanesca sauce made with garlic, briny kalamata olives, capers, and juicy diced tomatoes. A hint of red chili flakes adds a gentle kick, while optional anchovies lend a savory depth to the dish. Ready in just 35 minutes, it's a quick, satisfying meal perfect for weeknight dinners or meal prep. Garnished with fresh parsley, this dish offers a balanced blend of bold, tangy, and umami flavors while remaining both healthy and endlessly comforting.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 2 pieces anchovy fillets (optional, finely chopped)
- 0.5 teaspoons red chili flakes
- 1 14-ounce can canned diced tomatoes
- 0.5 cup kalamata olives (sliced)
- 2 tablespoons capers (rinsed and drained)
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural coating (saponin), which can taste bitter.
In a medium pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa has absorbed all the water and is tender. Remove from heat and fluff with a fork. Set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped anchovy fillets (if using) to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Stir in the red chili flakes, canned diced tomatoes (with their juices), sliced kalamata olives, capers, and dried oregano.
Bring the sauce to a simmer and let it cook for 10-12 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and black pepper to taste.
To serve, divide the cooked quinoa among four bowls. Top each portion with a generous ladle of Puttanesca sauce.
Garnish with freshly chopped parsley and an additional drizzle of olive oil, if desired. Serve warm.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 11.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
