Mediterranean Quinoa

Mediterranean Quinoa

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

45 m servings 276 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

60
  1. 75 Ratings

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Most helpful positive review

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 di...

Most helpful critical review

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 li...

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 li...

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 di...

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 ...

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 co...

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

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.

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

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.

This recipe taste good but it was to watery. I followed the exact recipe but I expected it to come out like rice where the liquid is absorbed into the quinoa. I'll try less stock next time.