Mussels with quinoa and olives
1 tablespoon of olive oil
1 onion, diced
250 grams of grape or cherry tomatoes
15-20 black olives (quartered lengthwise)
1/2 cup of quinoa
4,5 cups of water
1/4 teaspoon of salt
fresh ground black pepper (to taste)
1 teaspoon of dried marjoram or 1/2 cup fresh marjoram leaves
2 lb mussels
1 tablespoon os unsalted butter
1 Heat the olive oil in a saucepan over medium high heat
2 Add the onion and cook for about five minutes, stirring frequently
3 Add tomatoes and olives and cook for about five minutes, stirring frequently
4 Add quinoa, stir and add 3,5 cups of the water, salt, pepper and marjoram
5 Reduce heat and cook at a simmer for about 20 mins, stir occasionally
6 After the quinoa has cooked, bring the remaining cup of water to the boil in a pan, add the mussels and steam until open, remove from the heat.
7 Stir the butter in the quinoa mixture, remove the mussels from their shells and add to the quinoa.
8 Add 1/4 cup of the mussel broth (optional)
Pairs Well With
This recipe I found on the internet. I used it for the Sept. 2010 challenge in the Bakespace forums. I don't eat quinoa very often, so the challenge was a great way of trying things out. Other peoples recipes are usually a great way of getting familiar with the tastes and textures of a new ingredient befor you start experimenting yourself.