Love Simple – Greek Style Quinoa


If the weather is getting a little cooler in your area but you’re still not ready to give up your summer salad you’ll love this next recipe (yes, the phase continues with this week’s recipe featuring basil pesto). It’s the perfect combination of fresh veggies paired with protein-packed quinoa blended together with basil, basil pesto & garlic for a nice Mediterranean flare. It can be made very quickly (especially if the quinoa is pre-cooked) and is great to take in your packed lunch or for an easy dinner when you don’t feel like doing much in the kitchen.


Greek Style Quinoa Bowl (gluten free)

1/2 purple onion (chopped)
3 T. water
1 t. garlic gold nuggets (Garlic Gold)
~6 basil leaves (chiffonade style)
1 T. braggs liquid aminos
2 c. quinoa (cooked)
2 t. basil pesto (Meditalia)
1 c. corn
1 c. cherry tomatoes (chopped)
goat feta
chopped scallions
greens of choice (optional, I used Organic Girl Supergreens)
herbamare (optional)

Directions: Chop scallions, basil leaves, and tomatoes and set aside. Sautee onion in water, adding more water as needed until the onions are tender, a few minutes. Turn the heat down to low-medium and add *cooked quinoa to the skillet, adding garlic gold, braggs liquid aminos, and basil pesto afterwards, giving the ingredients a stir to mix everything together well. Next, add corn and basil leaves giving the mix another stir. The mixture shouldn’t be too hot so you can add the chopped tomatoes at this point. Once everything is combined well, taste test and adjust flavors as necessary. I like to chop the greens and add them to individual bowls before placing the quinoa mixture on top and adding scallions, goat feta, and a sprinkle of herbamare if needed.

*To cook quinoa, it is best if it soaked for several hours (overnight is great when you know you’re cooking it the next day). If you’re in a hurry, you can always boil water and allow it to soak in the water for 15-30 minutes. (Quinoa and other grains have anti-nutrients that can cause digestion issues and inhibit mineral absorption which is why soaking is recommended). After draining and rinsing the quinoa add it to a pot and cover it with water (hot water will speed the process).  Cook the quinoa on low-medium heat for about 20 minutes, stirring occasionally and monitoring the water level. You’ll know it’s done when the water has been absorbed and it is soft to chew. Alternatively you can use a broth to cook it in and/or add a pinch of sea salt.

I prefer making extra quinoa that can be stored in the freezer so I recommend making a double batch. Don’t worry about not knowing what to do with it because guess what…I have an Asian Style Quinoa Bowl already prepped for you featuring Coconut Liquid Aminos, honey mustard as well as Garlic Gold nuggets!

Have a wonderful weekend!


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