Mediterranean Style Quinoa

C4Bimbos's picture

Apr. 22, 2015

Quinoa is not only healthy but it is delicious! I love this recipe because you can enjoy it either hot or cold. I made a huge portion and just leave it in the fridge and eat it for days. Yum.


Other ingredients
Water 3 Cup (48 tbs)
Quinoa 1 1/2 Cup (24 tbs)
Olive oil 1 Tablespoon
Red bell pepper 1 , chopped
Onion 1 Small
Garlic 3 Clove (15 gm)
Grape tomatoes/Cherry tomatoes 1 Pint , quartered
English cucumber 1 , chopped
Feta cheese 1 Cup (16 tbs)
For vinaigrette
Fresh oregano sprig 1 , chopped
Fresh rosemary sprig 1 , leaves removed, chopped
Juice of lemon 2
Dijon mustard 1 Teaspoon
Honey 1 Tablespoon
Red pepper flakes 1/2 Teaspoon
Salt and pepper To Taste
Olive oil 1/4 Cup (4 tbs)



Bring water to a boil and add the quinoa. Cook the quinoa according to the directions on the package.

Meanwhile, cook the veggies. In a pan with a drizzle of olive oil add the red pepper and onion. Cook for about 5 minutes, or until the onion starts to look translucent.

Add the garlic and let it cook another minute or so. Turn off the heat and add the veggies to a mixing bowl.

Add cucumber and the grape tomatoes to the bowl, followed by the cooked quinoa. Set aside.

For vinaigrette – In a separate small bowl, add all the ingredients except olive oil.

Give it a quick whisk and while whisking drizzle in the olive oil.

Pour the vinaigrette over the quinoa, add the feta cheese, and toss well.



Serve with grilled chicken.



Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 882Calories from Fat 262

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 551 mg22.96%

Total Carbohydrates 124 g41.3%

Dietary Fiber 23 g92%

Sugars 34 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet