Best 3 Quinoa Puttanesca Recipes

Quinoa puttanesca is a delicious and healthy dish that combines the nutty flavor of quinoa with the savory flavors of tomatoes, olives, capers, and anchovies. This dish is a great option for vegetarians and vegans, as it is a complete protein source. It is also a great meal for busy weeknights, as it can be made in under 30 minutes. The combination of flavors and textures in this dish is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TUNA PUTTANESCA

Spicy Tuna Puttanesca image

Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.

Provided by thedailygourmet

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound dry spaghetti
2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped Kalamata olives
3 tablespoons capers
4 anchovies anchovy fillets, finely chopped
5 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ cup Pinot Grigio
½ teaspoon red pepper flakes
3 (4 ounce) tuna steaks
½ teaspoon Italian seasoning
1 tablespoon fresh basil leaves, chiffonade

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g

QUINOA PUTTANESCA

Quinoa Puttanesca image

From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.

Provided by VegSocialWorker

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups cooked quinoa
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon thyme
1 teaspoon crushed red pepper flakes
1 pinch tarragon
1 pinch marjoram
1/4 cup white wine
1/2 cup kalamata olive, roughly chopped (sliced in half is great)
1/2 cup capers
20 ounces crushed tomatoes
fresh black pepper

Steps:

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, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
To cook quinoa:.
Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.

PUTTANESCA I

Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish.
Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it.
Sauté the vegetables until they are soft and caramelized: This will add depth of flavor to the dish.
Use a good quality canned tomatoes: Look for tomatoes that are packed in juice, not water.
Add the olives and capers at the end of cooking: This will prevent them from becoming too salty.
Serve the dish immediately: Quinoa Puttanesca is best enjoyed fresh.

Conclusion:

Quinoa Puttanesca is a delicious and easy-to-make dish that is perfect for busy weeknights. It is packed with flavor and nutrients, and it can be tailored to your own preferences. Whether you like your pasta spicy or mild, vegetarian or with meat, there is a Quinoa Puttanesca recipe out there for you. So next time you are looking for a quick and easy meal, give Quinoa Puttanesca a try. You won't be disappointed.

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