International
Mediterranean Quinoa Bowl
⏱ 40 minutes
🍽 4 people
👁 13 views
Ingredients
- 1 cup of quinoa, rinsed and drained
- 2 cups of water
- 2 tablespoons of olive oil
- 1 large red onion, diced
- 2 cloves of garlic, minced
- 1 large eggplant, diced
- 1 large zucchini, diced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Preparation Steps
- Rinse the quinoa in a fine mesh strainer and drain well
- In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender
- In a large skillet, heat the olive oil over medium-high heat and sauté the diced onion and minced garlic until the onion is translucent
- Add the diced eggplant and zucchini to the skillet and cook for an additional 5 minutes or until the vegetables are tender
- Stir in the cherry tomatoes and cook for 2-3 minutes or until they start to release their juices
- Fluff the cooked quinoa with a fork and divide it among four bowls
- Top the quinoa with the vegetable mixture, crumbled feta cheese, and chopped parsley
- Serve immediately and enjoy
