California Quinoa

Name: California Quinoa
Prep time: 15 min
Cook time: 15 min
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

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

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.

Nutrition 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.

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

Reviews

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Average Rating:

Hopechurchlady2

Mar 10, 2019

This was just okay. It made a lot for four servings. Felt like we were eating it forever and ended up throwing some away.
Kimberly

Jul 18, 2018

I didnt have basil, or feta cheese i did add chopped broccoli, will have this for a side with my grilled chicken for dinner tonight ... I did not add my veggies and garbanzo beans untill after the quinoa was cooked removed from burner and let set covered..
wsmitty1961

Feb 10, 2018

Very light and healthy, easy to make. This is a favorite with my family!
mmpmaxc

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!
mmpmaxc

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!
Cargram

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.
Drannm

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!
valanddansmith

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.
robbinthornton

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.