Recipe courtesy of Talley's Green Grocery

Quinoa Mediterraneana

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 2 servings
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2 cups quinoa

4 cups water, plus 4 1/2 cups water

1 teaspoon sea salt

2 tablespoons olive oil

1/2 cup sliced marinated artichoke hearts

1/4 cup sliced pitted Kalamata olives

1/2 bunch fresh spinach, cleaned and cut into chiffonade

1 cup cherry tomatoes, halved

2 tablespoons flat-leaf parsley, finely chopped

1/2 cup Greek dressing, recipe follows

1/2 cup crumbled goat feta

Handful toasted pine nuts

For the Greek dressing:

1 tablespoon lemon freshly grated zest

1/2 cup balsamic vinegar

1/4 cup orange juice

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon dried fresh basil

Sea salt and black pepper


  1. Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time.
  2. Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta.

For the Greek dressing:

  1. Whisk together all the ingredients in a bowl. Check and adjust the seasonings.
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