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California Quinoa Recipe

California Quinoa Recipe

I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed and well drained
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 2 cups water
  • 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 medium tomato, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped Greek olives
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon pepper

Directions

  • 1. In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in remaining ingredients; heat through. Yield: 4 servings.

Nutritional Facts

1 cup: 310 calories, 11g fat (3g saturated fat), 8mg cholesterol, 353mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 11g protein Diabetic Exchanges:2 starch, 1 lean meat, 1 vegetable, 1-1/2 fat

Reviews for California Quinoa

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MY REVIEW
Drannm
Reviewed Jan. 17, 2015

"Sorry not a fan! As noted below there is not much taste to this dish and by the time the Quinoa cooked the zucchini was mush. Won't be making this again. Too bad!"

MY REVIEW
valanddansmith
Reviewed Oct. 11, 2013

"This was pretty good, but I think it would be better as a cold salad rather than a warm side dish... If I make it again, I would add some red onion or scallions and some type of vinaigrette. My daughter really seemed to enjoy it, but something just wasn't quite right for me."

MY REVIEW
robbinthornton
Reviewed Jul. 11, 2013

"Oh wow, was this one a fabulous surprise...family loved it! Only change was to add a little minced onion and carrots with the garlic."

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