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Mussels with Quinoa and Olives

Servings

1

Serving size

approx. 4 ounces mussel meat with quinoa and sauce
COOKING TIME
30 Minutes

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

Mussels with Quinoa and Olives

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 (divided)
1/4 cup Quinoa, uncooked
1/8 tsp. Salt
1/2 tsp. Dried marjoram
1 1 lb. mussels in shell Fresh mussels
1 tsp.. Unsalted butter

Instructions

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, salt, 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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

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.

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