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California Quinoa

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
California Quinoa Recipe photo by Taste of Home

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, 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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