Description
Greek quinoa is fresh, delicious, and full of flavor. Warm, comforting, and healthy without sacrificing flavor. Make ahead for easy meals.
Ingredients
- 2 whole Green Bell Peppers
- 1 whole Red Bell Pepper
- 1 whole Large Red Onion
- 1 whole Medium Yellow Onion
- 3 Tablespoons Vegetable Oil
- 1 teaspoon Salt
- 2 teaspoons Basil
- 2 teaspoons Parsley
- 1 Tablespoon Powdered Garlic
- 2 Tablespoons Oregano
- 3 cubes Chicken Bouillon
- ¼ cups Lemon Juice
- 3-½ cups Water
- 1 whole (28 Oz. Can) Petite Diced Tomatoes
- 2 cups Uncooked Quinoa
- 1 jar (9 1/2 Oz. Size) Sliced Kalamata Olives, Drained
- 4 ounces, weight Crumbled Goat Cheese
Preparation
Dice peppers and onions to desired size. Use a food processor or vegetable chopper to make quick work of this step. You can substitute 4 cups of other diced vegetables of your choice if desired.
Heat oil over high in a large lidded pot or pan. Add diced peppers and onion. Cook vegetables for 2 minutes while you measure out the spices.
Add remaining ingredients (except olives and goat cheese) and stir to combine. Make sure all of the quinoa is submerged or it will stay crunchy. I also stir 2 times while cooking to make sure all the quinoa is cooked evenly. Cover and cook about 18 minutes.
Stir in drained olives while there is still liquid in the pot. If it’s looking dry, add another ½ cup of water. Cover and cook 5 more minutes. Top individual portions with goat cheese.
