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Mediterranean Summer Quinoa

Yields10 ServingsPrep 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
1

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

2

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

3

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

4

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

5

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.

6

Mix in remaining ingredients.

7

Serve warm or chilled.

Nutrition Facts

10 servings

Serving size

1/2 cup

Amount per serving
Calories98
% Daily Value *
Total Fat 2g3%

Saturated Fat 0.2g1%
Cholesterol 7mg3%
Sodium 96mg5%
Total Carbohydrate 12g5%

Dietary Fiber 3g11%
Protein 4g
Calcium 66mg6%
Iron 1mg6%
Folate 86mcg22%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.