Mediterranean Herb Quinoa

• •1 cup Quinoa
• •2 cups Vegetable broth (or water)
• •2 tablespoons Olive oil
• •1 medium, finely diced Red onion
• •2 cloves, minced Garlic
• •1 cup, drained and chopped Sun-dried tomatoes (oil-packed)
• •1 cup, pitted and halved Kalamata olives
• •1 cup, chopped Fresh parsley
• •2 tablespoons, chopped Fresh mint
• •1 tablespoon, chopped (or 1 teaspoon dried) Fresh oregano
• •1 Lemon zest
• •2 tablespoons Fresh lemon juice
• •1 cup, crumbled Feta cheese
• •to taste Salt
• •to taste Freshly ground black pepper

Instructions

1. 1

   Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. This helps remove saponin and prevents bitterness.

2. 2

   In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

3. 3

   While the quinoa cooks, prepare the remaining ingredients: finely dice the red onion, mince the garlic, chop the sun-dried tomatoes, halve the Kalamata olives, and chop the fresh herbs (parsley, mint, oregano). Zest and juice the lemon.

4. 4

   In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.

5. 5

   Add the cooked and fluffed quinoa to the skillet with the sautéed onion and garlic. Stir in the chopped sun-dried tomatoes and Kalamata olives. Toss gently to combine.

6. 6

   Remove the skillet from the heat. Stir in the remaining 1 tablespoon of olive oil, fresh parsley, fresh mint, fresh oregano, lemon zest, and fresh lemon juice. Gently fold in the crumbled feta cheese.

7. 7

   Taste the quinoa and season with salt and freshly ground black pepper as needed. Adjust seasonings to your preference.

8. 8

   Serve the Mediterranean Herb Quinoa warm or at room temperature as a main course or a vibrant side dish.

Chef's Tips

• 💡Ensure you rinse the quinoa well to remove any bitterness.
• 💡Do not overcook the quinoa; it should be fluffy and tender, not mushy.
• 💡For extra protein, you can add grilled chicken, chickpeas, or white beans.
• 💡Feel free to adjust the amount of herbs to your liking; fresh herbs are key to the Mediterranean flavor.
• 💡This dish can be made ahead of time and stored in the refrigerator for up to 3 days. It's excellent for meal prep!