Medeterranian Quinoa


  • 1 cup dry quionoa
  • 2 cups water, boiled for 30 minutes in 2 cups of water until water is absorbed
  • dried basil
  • oregano
  • oil (coconut or olive)
  • olives
  • 1/2-1 onion, peeled and sliced into small pieces
  • 2-3 garlic cloves, peeled and crushed
  • fresh spinach and/or kale (1-3 cups, depending on how much you like, you may also use frozen or canned, if preferred or if that is all that is available, in which case, drain and rinse).
  • salt
  • 1 whole (medium to large) tomato, sliced or diced
  • 1/2-1 lemon

To Make:

  1. Combine quinoa and water in a pan. (Optional: add a light pinch of salt and up to 1/2 tsp of oil).
  2. Reduce heat, cover, and boil 30 minutes and until water is absorbed (if it takes longer). If water is absorbed before 30 minutes, add a little more return to a boil, reduce heat again, and continue cooking.
  3. Wash spinach and/or kale, drain, and saute in just enough water to keep from sticking to the pan and burning. Saute with onion and crushed garlic and salt, at least a pinch, but no more than 1 tsp. If you add a full tsp of salt, do not add any extra to the quinoa (for too much salt is not good for your health). If you only add a small pinch, you may like to add more salt (to taste) to the quinoa when you mix everything together.
  4. As the onions begin to soften (about 10 minutes) add tomato and saute/steam another 5-10 minutes.
  5. Mix basil and oregano into the quinoa. I recommend at least 1-2 Tbsp of basil and at least 2-4 pinches of oregano. Mix together starting with the smaller amounts. Taste and add more as needed.
  6. When vegetables are ready, add vegetables and water to the quinoa. Pour in oil (at least 1-2 Tbsp, but up to 1/4 cup). Squeeze juice from the lemon. Strain out seeds. Add to the quinoa.
  7. Mix well. Serve warm or chilled. You may like to try it topped with vegan cheese, too.
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