Name: Mediterranean Summer Quinoa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 cup uncooked quinoa; 2 cups broth or water; 1 tablespoon fresh chopped garlic or 1 teaspoon garlic powder; 1 teaspoon dry oregano; 2 teaspoons dry basil; 3 cups fresh spinach leaves; 1 can garbanzo beans, drained and rinsed; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar or lemon juice (use more or less to taste); 1 cup chopped tomatoes; ¾ cup low fat crumbled feta (optional); salt and pepper to taste

AuthorGarden KitchenCategoryDinner, Lunch, Protein, R1, Snacks, VegetablesDifficultyBeginner

Yields10 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

1 cup uncooked quinoa

2 cups broth or water

1 tablespoon fresh chopped garlic or 1 teaspoon garlic powder

1 teaspoon dry oregano

2 teaspoons dry basil

3 cups fresh spinach leaves

1 can garbanzo beans, drained and rinsed

1 tablespoon olive oil

1 tablespoon balsamic vinegar or lemon juice (use more or less to taste)

1 cup chopped tomatoes

¾ cup low fat crumbled feta (optional)

salt and pepper to taste

Wash hands well with soap and warm water. Wash produce well and chop as directed.

Place quinoa in a fine mesh strainer and rinse until water runs clear.

In a medium saucepan bring the broth or water to a boil. Add the quinoa, garlic, oregano and basil and reduce heat to low.

Cover pot with lid and cook for about 20 minutes, or until no liquid is left.

Place fresh spinach in the bottom of a large bowl and pour cooked quinoa on top. With a fork, gently toss spinach and quinoa together.

Mix in remaining ingredients.

Serve warm or chilled.

Ingredients