Mussels with quinoa and olives
  • Cooking Time: 35
  • Servings: 2
  • Preparation Time: 5
  • 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. 1 Heat the olive oil in a saucepan over medium high heat
  2. 2 Add the onion and cook for about five minutes, stirring frequently
  3. 3 Add tomatoes and olives and cook for about five minutes, stirring frequently
  4. 4 Add quinoa, stir and add 3,5 cups of the water, salt, pepper and marjoram
  5. 5 Reduce heat and cook at a simmer for about 20 mins, stir occasionally
  6. 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. 7 Stir the butter in the quinoa mixture, remove the mussels from their shells and add to the quinoa.
  8. 8 Add 1/4 cup of the mussel broth (optional)
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.