An unfortunate side effect of a 3 and a half week holiday is, well…… not doing any of the walking, or metafit, or anything I usually do, consuming more than even my usual amount of doughnuts, icecream, and other goodies….. my jeans are now somewhat tight. Erk.

This is not only a “low calorie”, healthy type recipe, but another recipe that can be adapted to whatever you have got lurking in the bottom of the fridge/ cupboards.

Oh… and it’s super easy and tasty.

Quinoa Puttanesca Recipe  – adapted from Appetite for Reduction by Isa Chandra Moskowitz according to the contents of my fridge and spice rack!

Ingredients

2 cups cooked quinoa (1 cup quinoa, 2 cups water, cook for approx 15 minutes)

2tsp olive oil

4 cloves garlic, chopped

1tsp dried thyme

1/4 heaped tsp smoked paprika

generous pinch dried tarragon

generous pinch dried oregano

1/4 cup water

2 carrots, finely chopped (so that they cook quicker)

2 sticks celery, finely chopped

1/2 cup capers, drained and rinsed

2 400g cans chopped tomatoes

Method

Preheat a large saucepan over medium heat, place the oil and garlic in the pot and stir for about a minute. Add the herbs, spices, and water, cook for another minute.

Add the carrots, celery, capers, and tomatoes. Cook for about 15 minutes.

Add the cooked quinoa and stir to combine, warming through.

Serve!