Mediterranean Herb Quinoa

A vibrant and aromatic quinoa dish packed with fresh Mediterranean herbs, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese. Perfect as a light main course or a hearty side dish.

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.