Greek Quinoa

Eileen Hineline


I bought a package of Quinoa that had spinach in it instead of the basil leaves, never had quinoa before. I now love Quino and when I made it(store packaged brand) I added some eggs to it for a real good healthy breakfast. My sons loved it. I found this recipe on Allrecipes(including the picture) and will be making this recipe many times over, I will use basil leaves and sometimes the spinach, maybe both.
I know this recipe is a winner.

★★★★★ 1 vote
Makes 4 cups
15 Min
45 Min
Stove Top


2 cups water
1 cup quinoa, rinsed
1/2 cup olive oil
1/3 cup sliced kalamata olives
1/3 cup crumbled feta cheese
1/3 cup halved cherry tomatoes
2 tablespoons shredded fresh basil leaves, or use packaged spinach leaves or use both, same amounts.


1Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
2Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.
3**** I enjoy Quinoa as a side for grilled chicken, fish, steak, hamburgers, whatever you like. For a good healthy breakfast, add some eggs, diced bacon. Really good, or enjoy this all by itself.

About Greek Quinoa

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy