Mussels with Quinoa and Olives – Low Sodium Version
Servings
1Serving size
approx. 4 ounces mussel meat with quinoa and sauceThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1/2 large White onions (diced) |
| 4 ounce Grape or cherry tomatoes |
| 6 small Green olives (quartered lengthwise) |
| 3 1/2 cup Water |
| 1 to taste Black pepper |
| 1/4 cup Quinoa, uncooked |
| 1/2 tsp. Dried marjoram |
| 1 1 lb. mussels in shell Fresh mussels (cleaned and scrubbed) |
| 1 tsp.. Unsalted butter |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.