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Mediterranean Quinoa

Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Author: Angela Marinelli, M.S., M.Ed. - Nourishment Connection


Ingredients for Cooking the Quinoa

  • 1 cup quinoa rinsed and drained
  • 1 1/2 cups low sodium stock chicken or veggie
  • 1/2 cup tomato juice reserved from a 14 oz can of diced tomatoes
  • 1 clove garlic smashed and diced
  • generous pinch sea salt

Ingredients for Assembling the Quinoa

  • 1/2 cup green onions 3-4 or red onion
  • 1 cup diced tomatoes reserved from the same 14 oz can of diced tomatoes above
  • 1/4 cup fresh parsley chopped
  • 1/2 cup fresh basil chopped
  • 1/4 cup sliced olives
  • One 15 oz can of no sodium garbanzo beans I like Eden organic

Dressing Ingredients

  • 3/4 cup extra virgin olive oil
  • 6-8 TBS white balsamic dressing depending how zippy you like it
  • 2 cloves garlic
  • 1/4 cup fresh basil unchopped
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


Ahead of Time

  • Rinse the quinoa in a bowl or fine strainer until the water runs clear then drain.
  • Open the can of tomatoes and separate the tomatoes from the juice, pouring the 1/2 cup of tomato juice into a 2 cup measurer. If there isn't a 1/2 cup of tomato juice in the can, just use more chicken stock to measure 2 cups of liquid.
  • Peel, smash, and dice one clove garlic.

Cooking the Quinoa

  • Bring stock and tomato juice to a boil.
  • Once it boils add a generous pinch of sea salt to the liquid, add the quinoa and garlic clove, and reduce the heat to bring the quinoa to a simmer.
  • Let it cook covered for 16-18 minutes on low to medium low heat until cooked.
  • Then turn off heat. Let the quinoa sit for 5-10 minutes before fluffing it with a fork.

Prep the Rest

  • While the quinoa is cooking cut the onion and fresh herbs.
  • If you are using the beans, rinse and drain them well.
  • Slice the olives.

Make the Dressing

  • In a blender or food processor combine all ingredients except olive oil. Whiz until blended.
  • With processor running, slowly pour in olive oil in a slow steady stream. Whiz until ingredients are blended and emulsified.

Finish the Quinoa

  • After you have fluffed the quinoa and finished the dressing, add all of the ingredients you are putting into the quinoa except for the dressing and lightly mix.
  • Add the dressing a TBS at time.
  • Gently mix and taste to decide how much you dressing you like for flavor. I use about 2-3 TBS, but you may prefer less or more than that - it will depend how many of the ingredients you choose to use and the overall volume of the dish.