Description
This Mediterranean Quinoa Skillet with Feta and Olives is a vibrant and flavorful dish that brings the essence of summer to your table. Packed with nutritious ingredients and ready in under 30 minutes, it’s perfect for a quick weeknight dinner or a delightful side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness, which takes about 1-2 minutes.
- Heat the vegetable broth: In a large pot or skillet, bring 2 cups of vegetable broth (or water) to a boil, which takes about 5 minutes.
- Heat the oil: In a separate pan, heat 1 tablespoon of olive oil over medium heat.
- Sauté the onion: Add 1 finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add garlic and bell pepper: Add 3 minced garlic cloves and 1 diced red bell pepper to the pan and sauté for another 2 minutes until fragrant.
- Add zucchini and spices: Stir in 1 diced zucchini, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon smoked paprika. Sauté everything together for 3-4 minutes.
- Stir in the quinoa: Add the rinsed quinoa to the pan and stir well to coat the quinoa with the flavors.
- Add broth: Pour the hot vegetable broth into the pan and bring everything to a boil. Reduce the heat and let it simmer for 15 minutes until the quinoa has absorbed the water.
- Stir in olives and feta: Add ½ cup Kalamata olives and ½ cup crumbled feta, gently stir, and let it heat for another 2-3 minutes until the feta slightly melts.
- Season and serve: Season the dish with salt, pepper, and the juice of 1 lemon. Stir well and serve warm, garnished with 2 tablespoons of freshly chopped parsley.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Make sure to rinse the quinoa well to avoid a bitter taste. You can substitute zucchini with eggplant for a different flavor, and for a vegan option, replace feta with a plant-based cheese alternative.