- prep time 10 min
- total time 22 min
- serves 6
1 cup quinoa (or 50/50 regular and red quinoa)
1 cup diced roasted red bell pepper
¼ cup coarsely chopped pitted kalamata and/or green olives
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon capers
1 clove garlic, minced
1 teaspoon anchovy paste (optional)
1 dash crushed red pepper flakes
1 drizzle extra virgin olive oil
salt & pepper
1. Rinse quinoa through a fine strainer, stirring with a fork, until the draining water runs clear. Cook quinoa in a pot of salted boiling water (in the style of cooking pasta) for 12 minutes.
2. Drain and rinse to cool. Toss quinoa with remaining ingredients and season to taste.
3. This dish can be served chilled, room temperature or warmed in a sauté pan or in the microwave.