This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only thing I've done that I wasn't proud of doing was Slim Fast." -Lauren Hutton, Actress (speaking about advertising she has done)
I love mussels and they are so great for you. You can add them to almost anything and this quinoa is a great example. Steam them and add them to the broth at the last minute.
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.
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.
Serving size: 1 lb. mussels with quinoa and sauce
Amount Per Serving
|Calories 424||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||23%|
|Saturated Fat 5g||26%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 43g||16%|
|Dietary Fiber 6g||20%|
|Vitamin K 14mcg|