Quinoa Puttanesca

Serves 4

2 to 3 cups cooked quinoa - see How to Cook Quinoa

For the sauce:

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 teaspoon thyme
• 1 teaspoon crushed red pepper flakes
• generous pinch each tarragon and marjoram
• 1/4 cup white wine
• 1/2 cup kalamata olives, roughly chopped (sliced in half is great)
• 1/2 cup capers
• 20 ounce can crushed tomatoes
• fresh black pepper

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, but my way is to just mix everything into a bowl together and reserve a little sauce to pour over my serving. There is no rosemary in the recipe, but the dish was looking a little naked so I garnished it with some.

From: Isa Chandra at Post Punk Kitchen