Quinoa Tomato Sauce with Black Olives, and Asparagus

Quinoa Tomato Sauce with Black Olives, and Asparagus (A Little Bit Crunchy A Little Bit Rock and Roll


1 pound whole wheat pasta, cooked until al dente

1-1 1/2 pounds Roma tomatoes

1 pound asparagus

1/2 cup finely chopped black olives

1/3 cup quinoa, rinsed

1/4- 1/3 cup extra virgin olive oil

2-3 cloves garlic

1/4 teaspoon crushed red pepper flakes

Himalayan pink sea salt and cracked black pepper to taste


1. To peel the tomatoes, remove the core and cut a small "X" in the bottom of the tomato. Dunk them quickly in boiling water for about 45 seconds. Remove them and quickly submerge them in ice water. The skins will remove easily.

2. Pulse the tomatoes in a food processor until they are pureed. 

3. In a large skillet, add the olive oil and turn on the heat.  Add the garlic and crushed red pepper flakes. When the garlic is fragrant, add the tomatoes and stir. Add some salt and pepper to taste. 

4. When the tomatoes begin to bubble, add the quinoa and stir. Cover with a lid and lower the heat to a simmer and allow the quinoa to cook for about 15 minutes. 

5. Meanwhile, remove the woody ends of the asparagus. Cut the asparagus into a small dice. Remove the lid and add the asparagus. Raise the heat a little and allow the asparagus to cook in the hot tomato sauce. Continue cooking until the asparagus is crisp tender.  

6. Add the chopped olives and adjust the seasoning for salt and pepper.

7. Serve over hot pasta and drizzle with more olive oil. Top with freshly grated Parmesan cheese, if desired.