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Mediterranean Quinoa

Mediterranean Quinoa

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CHEESEWEASEL

This colorful quinoa dish is easy to cook, and my toddler loves it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
  2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
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Reviews

Pear Pie
182
4/28/2007

This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop.

Sally S.
68
6/6/2006

I decreased the liquid to 1.5 cups and used beef broth (I had to use it up) and I think that gave it a good flavor. I also used red, yellow and orange peppers, so it was a pretty red-colored dish with the potatoes and green beans I served it with. The quinoa gives a great source of complete protein!

JuiceMom
65
2/14/2005

The flavour of this was good, but it was mushy and soggy. There must be an error in this recipe. it calls for 3/4 cup of quinoa and 4 CUPS of veggie broth. From what I've read quinoa need a 1:2 ratio (quinoa to liquid) I tried doubling the quinoa. It made a HUGE batch, way more than a family of 4 could eat. I imagine if you reduce the liquid to 1 1/2 cups it might be good. I will try it again.