Well, since quinoa seems to lead people to this space, let's have another recipe!

I could go into great detail about this recipe, but really let's be frank. We're not eating wheat (speaking of which, please don't say the word toast, it emits great moans of torture from my brood) and it's good. So good that even the texture wary five year old in the bunch recently wailed to me at 4:30 "why can't you just make me some quinoa." Does anyone else have a little (or BIG) grump-a-lump-agus on their hands that time of day? Uff-da.

I've been soaking any grains we eat lately. If I know we're having quinoa for dinner I try to remember to soak it in water & a splash of whey or apple cider vinegar several hours before dinner. As the grain absorbs water during soaking, in parentheses the liquid is reduced for this in the recipe below.


in our kitchen


Greek Inspired Quinoa

(serves 6 plus leftovers for lunch if you're lucky!)

2 cups tricolored quinoa (any color is fine, we just like this one the best)

3 c water (reduced to 2 cup if soaked, as noted above)

3/4 tsp sea salt


Rinse quinoa in a fine meshed colander. (if you soaked it first, drain the liquid off & add the reduced amount of liquid) Place in a medium pot with water & salt. (broth can also be used) Bring to a boil, lower to a soft simmer & cook covered until the liquid has all been absorbed. (15-20 minutes) Do not stir. Let it cool a few minutes & then fluff with a fork.


1/3 cup olive oil 

1/3 cup lemon juice

1/2 c chopped fresh parsley*

1/2 c feta


Add the above to the quinoa. *mint, basil & oregeno are all good to add too, I tend to add mostly parsley and then a few random sprigs of whatever is fresh in the garden. When I have green onions, I dice up some of those & throw them in too! Stir well & serve.


Option 1 : add 1 chopped red pepper & 1 small thinly sliced zucchini to the cooking quinoa after it's been simmering for 10 minutes. Do not stir, just gently place them in. They will steam with the quinoa. (as pictured) Proceed with the recipe as written above.

Leftover Salad : Toss with leftover veggies (we had broccoli & chicken) and a bit of harissa if you have it. It makes an awesome cold salad. Especially over a bed of salad greens. (Joe & I are admittedly a bit addicted to harissa right now, it's good on everything!)


*Some great info on soaking grains and why the heck anyone would do that can be found in this book.


*Eek! I made a mistake on the original posting…. the water level is correct now… so sorry if you made an inedible quinoa due to this!


2 thoughts on “Quinoa

  1. The recipe looks great but I’m even more impressed to learn the spelling of grump-a-lump-agus. Wow, I use that word in speech and now it can grace my writing as well. Have a great labor day weekend.


  2. Haha! I totally made that up….. but I do say it all the time 🙂 Just never wrote it before. Enjoy your weekend too…… looks like we're in for a whole lot of rain! Board games & good food are in order!


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