One Pot Mediterranean Quinoa

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February 3, 2017

Recipe by The Cafe Sucre Farine


1 cup quinoa

1 14½-ounce can petite diced tomatoes*

2 tablespoons pesto

1 cup chicken broth

1 15 ounce can chick peas, drained

2 teaspoons dried oregano

1 teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 large yellow bell pepper

¼ medium red onion

1 medium avocado, peeled, cored and halved

1 medium English (seedless) cucumbers, or three mini cucumbers

1 cup cherry (or grape) tomatoes, red, yellow or a combination, halved

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

4 ounces Feta cheese, diced or crumbled

1 tablespoon fresh finely chopped rosemary


1For directions visit The Cafe Sucre Farine


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