Mussels with Quinoa

1  teaspoon		vegetable oil
1/2		large onion (diced)
2  ounces		grape or cherry tomatoes
1/4  cup		quinoa
3-1/2  cups		water
1/8  teaspoon		salt
1  pinch		fresh ground black pepper (to taste)
2  ounces		mussels (cleaned and scrubbed)
1  teaspoon		unsalted butter

Tip: For nutritional information on all the ingredients in Mussels with Quinoa just click on each ingredient name. Then adjust the serving size for any Mussels with Quinoa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.