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California Quinoa

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.
  • Makes
    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

  • 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, until liquid is absorbed, 12-15 minutes. 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.

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Reviews

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Average Rating:
  • Angela
    May 20, 2020

    Needs a little seasoning and cut down the water.

  • jophn
    Jan 14, 2020

    APPAULING! (no offence (: )

  • Jackie
    Aug 19, 2019

    This was super yummy and made a lot of food! I put a little olive oil in it at the end to make it a little more favorable. Very tasty!

  • 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!