I could eat this quinoa every day, which is a good thing because it makes 10 servings, so I did eat it every day for 5 days. Serve it on its own or serve it with some chicken and roasted vegetables. Any way you serve it, it’s delicious!
- 3 Tbsp vegetable oil
- 2 green bell peppers
- 1 red bell pepper
- 1 large red onion
- 1 medium yellow onion
- 1 tsp salt
- 2 tsp basil
- 2 tsp parsley
- 1 Tbsp granulated garlic
- 2 Tbsp oregano
- 3 chicken bouillon cubes
- ¼ cup lemon juice
- 3 ½ cups water
- 28 oz can petite diced tomatoes
- 2 cups uncooked quinoa
- 1 9.5 oz jar sliced kalamata olives
- 4 oz crumbled goat cheese
Dice peppers and onions to desired size. You can substitute 4 cups of other diced vegetables of your choice if desired.
Heat oil over high in a large lidded pot or pan. Add diced peppers and onion. Cook the vegetables for 2 minutes while you measure out the spices.
Add remaining ingredients through quinoa and stir to combine. Make sure all of the quinoa is submerged or it will stay crunchy. I also stir 2 times while cooking to make sure all the quinoa is cooked evenly.
Cover and cook about 18 minutes.
Stir in the drained olives while there is still liquid in the pot. If it's looking dry add another ½ cup of water.
Cover and cook 5 more minutes. Top individual portions with goat cheese.
Lets eat quinoa! It’s so good for you and this recipe makes it taste like a treat. The spice combination is so delicious and it plays off the salty olive flavor and the creamy goat cheese perfectly.
This quinoa is loaded with vegetables but you would never know it because they soak up the amazing spices and olive flavor. You don’t have to use onions and peppers, those are just some of my favorites. Sub in 4 cups of your favorite vegetables instead; make it your own. Look at all those delicious vitamins!
I’ve always found Kalamata olives to be a bit too assertive for my taste. This makes them the perfect cooking olive for me. Some of the flavor soaks out of the olives in the last 5 minutes of cooking and seasons the quinoa. Even after that they still have enough oomph left over to be a completely delicious addition. If you do this with black olives they lose all their flavor in the first minute. Do not make this with black olives!
I have to admit that the goat cheese is my favorite part. The contrasting flavors and textures in this dish are dreamy. The goat cheese is so creamy and rich with a slight tang. Yum.