Quinoa Puttanesca

  • prep time 10 min
  • total time 22 min
  • serves 6
21 Ratings
Quinoa Puttanesca

Quick, easy and delicious, is there anything better?

Anna Olson
Courtesy of: Anna Olson Fresh with Anna Olson

Quick and Easy, Rice/Grain, Pasta, Healthy, Herbs, Side, Lunch

Directions for: Quinoa Puttanesca


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 Tbsp chopped fresh Italian parsley

1 Tbsp chopped fresh oregano

1 Tbsp capers

1 clove garlic, minced

1 tsp 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.

See more: Quick and Easy, Rice/Grain, Pasta, Healthy, Herbs, Side, Lunch



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