Easy Greek Quinoa With Roasted Tomatoes

  • Author: The Kitchen Snob
  • Yield: 4 1x


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup dried quinoa
  • 2 cups vegetable stock or water
  • 1 teaspoon salt
  • 1/4 cup sliced red onions
  • 1/4 cup sliced kalamata olives (or more if you prefer)
  • 1/4 cup chopped roasted tomatoes with garlic (from a jar)
  • 2 cups chopped baby spinach
  • 1/2 cup crumbled feta + more for sprinking


  1. Rinse dry quinoa with water with a fine mesh strainer.
  2. In medium saucepan, heat olive oil over medium heat. Add garlic and saute for 1 minute. Add quinoa and stir occasionally for a minute or two. This will toast the quinoa and let it soak up the oil and garlic.
  3. Add stock/water and salt and bring to a boil. Once boiling, reduce heat to a simmer and cover for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with fork. [Note: If there is still water in the bottom of the pan, you can put the quinoa back on the heat (covered) for a few minutes.]
  4. Transfer to a large bowl. Let cool for a few minutes. Add onions, olives, tomatoes, and cheese. Toss together. Add spinach and mix together. Serve with additional feta crumbles.


For more great recipes go to