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Mediterranean Quinoa


For Quinoa:

2 cups quinoa

3.5 cups water or veggie broth

1 tsp salt

2 Tbsp minced fresh basil

For Veggies:

1 Tbsp olive oil

2 tsp minced fresh garlic

2 cups zucchini sliced

2 cups diced yellow squash

1/2 cup dry white wine

1 cup sun-dried tomatoes

1 Tbsp minced fresh thyme

1/4 cup sliced kalamata olives

For Sauce:

2 cans cannellini beans (drained & rinsed)

2 tsp olive oil

2 tsp white wine vinegar

2 Tbsp water

2 tsp minced fresh garlic

1 tsp minced fresh thyme

2 Tbsp lemon juice



-Add quinoa, water, salt, & basil together in saucepan

-Bring to boil

-Reduce heat to low & simmer for 15-20 minutes


-Heat oil on high in skillet (30 sec)

-Saute garlic for 30 sec

-Add zucchini & yellow squash (cook for 5-7 minutes)

-Add wine and bring to a boil

-Add tomatoes & thyme and reduce heat to medium-low (cook for 10-15 minutes)


-Blend all ingredients in blender or food processor

Serve veggies over quinoa, top with sauce and kalamata olives.

Serves 2-3 adults generously


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