Sun-dried tomato and feta quinoa

Sun-dried tomato and feta quinoa. I love quinoa, it is my new favorite food. I discovered this grain several years ago about the time it came on the American grocery store shelves. I think I had my first taste in a local bistro.  I was hooked. This recipe for sun-dried tomato and feta quinoa is a staple for me.  I have it often for lunch, dinner or a snack. Sun-dried tomatoes mixed with kalamata olives, artichoke hearts, fresh basil and fresh feta really gives this a kick. A mere 1/2 cup of this can carry you through a long afternoon at work.

Sun-dried tomatoes mixed with kalamata olives, artichoke hearts, fresh basil and fresh feta all tossed in with the protein rich quinoa has such a great flavor each ingredient adds to the next. Making it more and more appetizing with each bite.

This recipe is a bit ingredient dense but keep chopping it will be worth it. White, red, black or tricolor quinoa all work well, the colored ones are a bit more nutty tasting. Cook the quinoa by bringing 2 cups of chicken broth to boil, add 1 cup of quinoa, add 2 tablespoons coconut oil and 1 tablespoon Mrs. Dash garlic and herb seasoning. Simmer on medium low for 20 minutes, stir once or twice to mix in oil and seasonings. Drain any excess liquid.

Meanwhile prepare the other ingredients; if tomatoes are not already sliced then do so (save the oil), cut artichoke hearts in quarters (save the oil), dice onions, slice olives, slice basil and crush the garlic.  Toast pine nuts under broiler for a few minutes just until they start to turn brown.

While quinoa is still warm, combine with chopped onions, garlic, sun-dried tomatoes, olives, toasted pine nuts and sliced fresh basil, gently toss to combine. Once mixed, sprinkle feta cheese on top and mix it in a bit. Serve this warm or cold either way it is delicious.

Ingredients
  • 2 cups chicken broth
  • 1 cup quinoa
  • 2 tablespoons coconut oil
  • 1 tablespoon Mrs Dash garlic and herb seasoning
  • 1 (8oz) bottle artichoke hearts marinated in oil
  • ¼ cup sun-dried tomatoes marinated in oil
  • ½ cup kalamata olives sliced
  • 4-6 fresh basil leaves sliced
  • 2-3 garlic cloves minced
  • ½ c diced purple onion
  • ½ cup toasted pinenuts
  • ¼ cup crumbled feta
Instructions
  1. Cook the quinoa by bringing chicken broth to boil,
  2. Add quinoa, coconut oil and Mrs Dash.
  3. Simmer on medium low for 20 minutes, Stir in oil and seasoning, drain any excess liquid.
  4. Meanwhile cut artichoke hearts in quarters, (save oil), slice tomatoes (save oil) dice onions, slice olives, slice basil and crush the garlic.
  5. Toast pine nuts under broiler for a few minutes just until they start to turn brown.
  6. While quinoa is still warm, combine with chopped onions, garlic, sun-dried tomatoes, olives, toasted pine nuts and sliced fresh basil.
  7. Add the reserved oil to the quinoa.
  8. Toss to combine all
  9. Sprinkle feta cheese on top and gently toss to mix it in.
  10. Serve this warm or cold either way it is delicious.
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