1cupquinoa, cooked according to package instructions
2tablespoonsolive oil
6clovesgarlic, minced
3tablespoonsfresh parsley, chopped
1/2teaspooncrushed red pepper flakes
2anchovy fillets, from a can
2tablespoonscapers, drained and rinsed
15kalamata olives, pitted and roughly chopped
(1) 28 ounce can crushed tomatoes
Salt and pepper to taste
Grated cheese, optional
Instructions
Cook quinoa according to package; set aside.
In a large skillet or saute pan heat oil over medium flame. Add garlic and cook for 30 seconds, or until fragrant. Add parsley, pepper, anchovies, capers, and olives and cook for another minute, breaking up the anchovies with a wooden spoon as you stir. Add crushed tomatoes, stir well, and bring to a boil. Reduce heat to low once boiling and simmer for 10 minutes.
When ready to serve stir quinoa into sauce, stir until completely coated, and serve. Top with cheese if you'd like! It's super delicious, but also great without it.
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