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California Quinoa

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Lubin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 13, 2022

I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California

Test Kitchen Approved

California Quinoa

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Yield: 4 servings
Prep: 15 min
Cook: 15 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed and well drained
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 2 cups water
  • 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 medium tomato, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped Greek olives
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Nutrition Facts

1 cup: 310 calories, 11g fat (3g saturated fat), 8mg cholesterol, 353mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
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