Mediterranean Tri-colored Quinoa

In an attempt to eat healthy, I have started experimenting with Quinoa. A few days ago I found tri-colored Quinoa at the local Trader Joe’s (TJ’s) and instantly thought of cooking with it.  This recipe has a base of Quinoa (which has the ability to absorb other flavors very well and still retains its texture) in combination with all my favorite Mediterranean ingredients.  It makes an earthy looking dish that could be used as a side or even by itself makes a hearty satisfying meal.


  1. One cup of Quinoa
  2. 1-2 tablespoons of extra virgin olive oil
  3. 2 tablespoons of capers
  4. 20-25 olives (of any kind or quality)
  5. 5-6 jarred roasted Piquillo peppers (source: TJ’s)
  6. 2-3 oz of Greek feta cheese
  7. ¼ teaspoon of salt
  8. ¼ teaspoon of red chili flakes
  9. Two tablespoons of sundried tomatoes in olive oil (source: TJ’s)
  10. One small onion


  1. Boil two cups of water in a medium sized pot.
  2. While the water is boiling, wash your Quinoa in cold water.
  3. Put the washed Quinoa in the pot with boiling water and the ¼ teaspoon salt) and let it cook over low heat (stir frequently). You don’t need more salt because feta and capers have a lot of salt in them.
  4. In a separate sauce pan, heat the extra virgin oil over low heat.
  5. Peel and chop the onion in small pieces and place in the hot oil.
  6. When the onions get translucent (takes about 2-3 minutes)
  7. Add the olives, roasted peppers, capers, chili flakes and stir.
  8. When the quinoa is cooked (usually takes 10-11 minutes), take it out of the pot and add to the sauce pan with the other ingredients and mix thoroughly.
  9. Add crumbled feta to the Quinoa and mix gently. The feta will melt a little bit with the heat of the Quinoa. Let it rest for 5-7 minutes – the Quinoa absorbs the flavors of the other ingredients.
  10. Serve hot or at room temperature. It is also ideal for a packed lunch – works well at room-temp and packs in one Tupperware box!

Related Posts


  1. Permalink Submitted by Gayatri on Fri, 17/02/2012 - 21:42

    Shabnam, about the quinoa recipe, will the one cup quinoa completely absorb the 2 cups od water when you are done cooking? In other words, do you use the same proportions for cooking rice?

    • Permalink Submitted by Shabnam on Fri, 17/02/2012 - 22:35

      Yup the proportion oa quinoa to water is 1:2! Just like rice! Just keep it on low heat and stir occasionally while cooking! My quinoa had a tiny bit of water left in it from the washing process but cooked perfectly with double the water! Hope that helps 🙂

  2. Permalink Submitted by Lakshmi on Fri, 24/02/2012 - 23:59

    Shabnam, superb recipe and great photo composition! Love the colors of the food, dish and placemat.

    • Permalink Submitted by Shabnam on Sat, 25/02/2012 - 00:03

      Thank you Lakshmi – do try it out – its a very simple recipe and tastes great (and its vegetarian!)

add new comment