This dish can be served chilled, room temperature or warmed in a sauté pan or in the microwave.


  • 1 cup quinoa (or 50/50 regular and red quinoa)

  • 1 cup diced roasted red bell pepper

  • 1/4 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)

  • dash crushed red pepper flakes

  • 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. Drain and rinse to cool. Toss quinoa with remaining ingredients and season to taste.

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