California Quinoa Recipe

3.5 6 5
California Quinoa Recipe
California Quinoa Recipe photo by Taste of Home
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California Quinoa Recipe

Read Reviews
3.5 6 5
Publisher Photo
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
Featured In: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as California Quinoa in Simple & Delicious August/September 2013, p25

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, 1-1/2 fat, 1 lean meat, 1 vegetable.

  • 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
  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.
Originally published as California Quinoa in Simple & Delicious August/September 2013, p25

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Reviews forCalifornia Quinoa

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mmpmaxc User ID: 467153 277082
Reviewed Oct. 31, 2017

"Very yummy dish and rather quick to make. I didn't add the feta however since I wasn't sure if the family would finish the entire batch and didn't want to risk having it spoil. I was also very pleased that my kids and hubby enjoyed it and even had 2-3 servings. I'm planning to pack it as a cold salad for the kids' lunches tomorrow. Good and healthy recipe!"

MY REVIEW
mmpmaxc User ID: 467153 277081
Reviewed Oct. 31, 2017

"Very yummy dish and rather quick to make. I didn't add the feta however since I wasn't sure if the family would finish the entire batch and didn't want to risk having it spoil. I'm also planning to pack it as a cold salad for the kids' lunches tomorrow. Good and healthy recipe!"

MY REVIEW
Cargram User ID: 7806240 264349
Reviewed Apr. 5, 2017

"Haven't tried as yet, but I will not cook the zucchini with the quinoa but will add with rest of ingred. It is chopped and won't take long to heat- after all, zucchini is great when it is not overcooked and even a little crisp."

MY REVIEW
Drannm User ID: 7113679 218069
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 User ID: 988113 139455
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 User ID: 3362574 123453
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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