Mussels with Quinoa and Olives - Low Sodium Version

Servings: 1 | Serving size: 1 lb. mussels with quinoa and sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 1 tsp olive oil
• 1/2 large onion (diced)
• 4 ounces grape or cherry tomatoes
• 6 small black olives (quartered lengthwise)
• 1/4 cup quinoa
• 3 1/2 cups water (divided)
• fresh ground black pepper to taste
• 1/2 tsp dried marjoram
• 1 lb mussels in the shell (cleaned and scrubbed)
• 1 tsp unsalted butter

Place the olive oil in a medium sauce pan over medium high heat. Add the diced onion and cook, stirring frequently, for about 5 minutes.

Add the tomatoes and olives. Cook for another 5 minutes, stirring frequently.

Add the quinoa, stir and add 2 1/2 cups of water, pepper and marjoram. Reduce the heat to medium and cook at a simmer. Stir occasionally.

After the quinoa has cooked for about 20 minutes, place the remaining cup of water in a medium sauce pan over high heat, bringing it to a boil. Add the mussels and steam until open. Remove from the heat.

Add the butter to the quinoa mixture, then remove the mussels from the shell and add to the quinoa. Add 1/4 cup of the mussel broth. Stir and serve.