Ingredients and Weight:
- 2 cups uncooked quinoa
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Preparation Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the quinoa thoroughly in a fine-mesh sieve.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the rinsed quinoa, sun-dried tomatoes, olives, parsley, mint, vegetable broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and all of the liquid has been absorbed.
- Stir in the feta cheese and serve warm.
Nutritional Information:
- Calories: 220 per serving (1 cup)
- Protein: 8 grams
- Fiber: 5 grams
- Fat: 10 grams
Dish Characteristics:
- Colorful and vibrant
- Savory and flavorful
- Grain-based side dish
- Perfect for Mediterranean-themed meals or as a healthy side dish for any occasion
User Comments:
- "This quinoa dish is so delicious and easy to make! I love the combination of flavors and the feta cheese topping."
- "This is a great side dish for a variety of meals. It's light and healthy, but still flavorful and satisfying."
- "I'm not a huge fan of quinoa, but this dish converted me. The combination of ingredients is perfect."
Special Precautions and Tips:
- Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- If you don't have vegetable broth on hand, you can use water instead.
- Feel free to adjust the amount of salt and pepper to taste.
- For a vegan version, omit the feta cheese or use a vegan substitute like crumbled tempeh or tofu.
