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Greek Quinoa

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings

Ingredients

  • 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

Instructions

  1. Dice peppers and onions to desired size. You can substitute 4 cups of other diced vegetables of your choice if desired. 

  2. 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. 

  3. 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. 

  4. Cover and cook about 18 minutes. 

  5. Stir in the drained olives while there is still liquid in the pot. If it's looking dry add another ½ cup of water. 

  6. Cover and cook 5 more minutes. Top individual portions with goat cheese.