Greek Quinoa

With my husband’s PT test coming up and the start of 2012, we’re buckling down and starting to find alternatives to meat and fat that provide just as much flavor and filling-of-the-tummy-ness.  First on the list, quinoa (pronounced KEEN-wah).  For those who don’t know, it’s a grain that provides a ton of protein.  It’s extremely cheap and a great substitute for meat a couple of times a week, especially if you’re trying to lose weight or budget.  You’ll see a lot of different ways to make it on here over the next few weeks, I’m sure.

One of my favorite ways to make it is what I call Greek style quinoa.  Basically, I take sun-dried tomatoes, feta, fresh basil, and a homemade vinaigrette and mix it all in with the quinoa.  The best part is, you only need to get one pot dirty for this one!

Recipe – Serves 3 to 6 (depending on whether it’s a side dish or main dish)

3/4 c quinoa

1 1/2 c water

1/3 c sun-dried tomatoes, diced

6-8 leaves basil

1/4 c feta

2 T olive oil

4 T red wine vinegar




  1. Combine the dry quinoa and water in a pot
  2. Bring to a boil
  3. Set the heat to low, cover, and let it sit on the low heat for 15 minutes
  4. Take off the heat and add the diced sun-dried tomatoes, basil, feta, olive oil, and vinegar
  5. Mix and fluff
  6. Add salt and pepper to taste


  • You know quinoa is ready when it’s translucent and you can see the wheat germ
  • If you don’t have fresh basil, you can substitute 6 T of dried basil.  Make sure to roll and crush the dried basil between your palms as you put it in the quinoa to extract a little more flavor.  It won’t be quite as tasty, but it will suffice.

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