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
each, red & white quinoa, rinsed with water
each, water and vegetable broth
purple onion, minced
red pepper, diced
green olives, sliced
yellow raisins, plumped in warm water, drained
pine nuts, toasted
feta cheese, crumbled
Italian parsley, minced
salt & pepper to taste
In This Recipe
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.
In the meantime, chop all vegetables and place everything but the quinoa in a serving bowl.
Fluff quinoa and add to the serving bowl. Toss well and salt & pepper to taste. Serve warm or at room temperature.