1 tablespoons olive oil 3 cloves garlic, chopped 6 anchovy fillets 1/4 teaspoon red pepper flakes 12 kalamata olives, chopped 14 ounce can crushed tomatoes 2.5 ounces baby spinach (about half a standard prepackaged box) 3 cups cooked quinoa

In a large saucepan, heat olive oil over medium heat. Add chopped garlic, anchovy fillets, and red pepper flakes. Cook, stirring, for 3 minutes, until garlic is golden brown and anchovies have dissolved into oil.
Add olives and tomatoes and bring to a boil. Lower heat and simmer for 5 minutes.
Add baby spinach and cook for another 5 minutes, until wilted.
Turn off heat and stir in cooked quinoa. Serve warm, with additional olives for garnish.