Mediterranean Quinoa

Mediterranean Quinoa (EF, DF, GF, V) 

This bright and flavorful mix of mediterranean flavors makes for a great side dish for fish, chicken, or just served cold over greens as a yummy salad!


  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano 
  • 1 clove garlic, smashed and finely chopped
  • Salt and black pepper 
  • 1/4 cup olive oil
  • 1 cup quinoa
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted kalamata olives
  • 2 green onions thinly sliced 
  • 1 jar roasted red peppers
  • 1 small red onion, halved and thinly sliced
  • 1/2 English cucumber chopped



Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until mixed well. Let sit at room temperature while you make the rest of the dish.

Rinse the quinoa in a strainer, combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the quinoa is done, about 15 minutes. 

Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, peppers, red onions, cucumbers and dressing and toss to coat. I like eating this warm as well as covering and refrigerating over night. Great for dinner and then lunch the next day! If you are a meat eater, this can be served with animal protein as well.