Mediterranean quinoa

    45 min

    Onions and peppers are sautéed and simmered with quinoa and tomatoes to make a delicious wholesome vegetarian dish.

    92 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 1 green pepper, seeded and chopped
    • 1 red pepper, seeded and chopped
    • 1 yellow pepper, seeded and chopped
    • 2 cloves garlic, crushed
    • 100g (4 oz) quinoa
    • 1L (1 3/4 pints) vegetable stock
    • 1 tablespoon tomato purée
    • 3 tomatoes - peeled, seeded and chopped
    • Italian herb seasoning to taste

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock and tomato purée.
    2. Bring to the boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the tomatoes and season with Italian herbs. Cook until heated through, then serve.


    Quinoa is not a cereal, but actually a seed, originating from South America. It is especially high in protein, making it a good staple food for vegans and vegetarians.

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    Reviews in English (71)


    Something else. Great recipe really tasty! Matt  -  22 Jun 2011


    A flavoursome family favourite. Works wonderfully as a side dish - or you can stir in some nicely spiced cooked chicken (or anything you like) to make it a complete meal. I have issues with the amount of liquid recommended, as it came out more like soup the first time I made it. I've made it quite a few times since and always add less liquid at first - you can always add more if it starts to dry out. Nearly forgot to mention that I use Extra Virgin Cold Pressed Rapeseed Oil instead of Olive Oil - it's so much healthier it borders on unbelievable!  -  13 Nov 2012


    This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop.  -  28 Apr 2007  (Review from Allrecipes US | Canada)