Best Quinoa Mediterraneana Recipes

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories Salad Grains Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

MEDITERRANEAN QUINOA

Mediterranean Quinoa image

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

Provided by CHEESEWEASEL

Categories Side Dish Grain Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 cloves garlic, crushed
¾ cup uncooked quinoa
4 cups vegetable broth or stock
1 tablespoon tomato puree
3 tomatoes - peeled, seeded and chopped
Italian seasoning to taste

Steps:

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.
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.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 40.8 g, Fat 9.8 g, Fiber 6.7 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 486.6 mg, Sugar 10.9 g