Red & White Meditterranean Quinoa

November 1, 2012

Author Notes:

We made this quinoa for our staff lunch with some goodies we had leftover in our pantry. Feel free to add any ingredients that might complement, such as sun-dried tomatoes, capers, chopped arugula, or tuna

Emma Roberts

Serves: 4


  • 1/2 cup each, red & white quinoa, rinsed with water
  • 1 cup each, water and vegetable broth
  • 1/4 cup purple onion, minced
  • 1/2 cup cucumber, diced
  • 1/2 cup red pepper, diced
  • 1/4 cup green olives, sliced
  • 1/4 cup yellow raisins, plumped in warm water, drained
  • 1/8 cup pine nuts, toasted
  • 5 ounces feta cheese, crumbled
  • 1/4 cup Italian parsley, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olives juice
  • 4 tablespoons EVOO
  • salt & pepper to taste
In This Recipe


  1. Place rinsed quinoa with water and broth in a lidded pot and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and let sit, covered for 5 minutes.
  2. In the meantime, chop all vegetables and place everything but the quinoa in a serving bowl.
  3. Fluff quinoa and add to the serving bowl. Toss well and salt & pepper to taste. Serve warm or at room temperature.

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