California Quinoa
from tasteofhome.com
Dinner
30 min
310 kcal / serving
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Ingredients
- 1 tablespoonolive oil
- 1 cupquinoa, rinsed and well drained
- 2garlic cloves, minced
- 1 mediumzucchini, chopped
- 2 cupswater
- ¾ cupcanned garbanzo beans or chickpeas, rinsed and drained
- 1 mediumtomato, finely chopped
- ½ cupcrumbled feta cheese
- ¼ cupfinely chopped greek olives
- 2 tablespoonsminced fresh basil
- ¼ teaspoonpepper
Directions
- 1
In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.