Mediterranean Quinoa Recipe - Allrecipes.com
Mediterranean Quinoa Recipe
  • READY IN 45 mins

Mediterranean Quinoa

Recipe by  

"This colorful quinoa dish is easy to cook, and my toddler loves it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
  2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2006

I decreased the liquid to 1.5 cups and used beef broth (I had to use it up) and I think that gave it a good flavor. I also used red, yellow and orange peppers, so it was a pretty red-colored dish with the potatoes and green beans I served it with. The quinoa gives a great source of complete protein!

 
Most Helpful Critical Review
Apr 28, 2007

This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop.

 
Feb 14, 2005

The flavour of this was good, but it was mushy and soggy. There must be an error in this recipe. it calls for 3/4 cup of quinoa and 4 CUPS of veggie broth. From what I've read quinoa need a 1:2 ratio (quinoa to liquid) I tried doubling the quinoa. It made a HUGE batch, way more than a family of 4 could eat. I imagine if you reduce the liquid to 1 1/2 cups it might be good. I will try it again.

 
Sep 11, 2007

This is an awsome dish! I took suggestions from the other reviewers- I reduced the cooking liquid and added some feta cheese. Also, I used canned tomatoes and used the liquid from the can as cooking liquid. A family member suggested it might make a good filling for stuffed peppers. I'll definately meke this again.

 
Jan 24, 2008

This was delicious! I used 1 cup quinoa and 2 cups of homemade turkey broth to make it less soupy.

 
Jun 01, 2008

This would get 5 stars from me if the liquid was adjusted to 2 cups so it wasn't so soggy. Still, we ate it all and my teen son even went back for seconds.

 
Nov 13, 2006

Soooo good and even better the next day for lunch. Even my roommate liked it and he's super picky.

 
Jul 17, 2008

I whole heartedly agree with the other reviewers regarding the soupiness. This would have 4 stars had I cut down the broth-quinoa ratio. Definately omit 2 cups of water.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 487 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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