One-Pan Greek Quinoa

One-Pan Greek Quinoa

For extra protein, add chickpeas or black beans. Pair with pita bread to make it a fuller meal (note: pita is not gluten-free). Serve warm or cold. Can be made ahead; refrigerate up to 3 days. Adjust olive oil, lemon, salt, and pepper to taste.

Time: Prep: 10 mins, Cook: 20 mins, Total: 30 mins

Servings: 4

Ingredients

  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • Juice of 1 lemon
  • Olive oil, salt, and pepper to taste

Instructions

  1. Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer about 15 minutes until tender and liquid is absorbed.
  2. In a large bowl, mix the cooked quinoa with cherry tomatoes, cucumber, red onion, and feta.
  3. Drizzle with lemon juice and a little olive oil. Season with salt and pepper. Toss to combine.
  4. Serve warm or cold.

Original recipe source