Mediterranean Quinoa

When Monday pours!

I had a lot of rest over the weekend but Monday definitely made up for it! Not only did I leave work an hour and a half late, but when I got to the train it was jam packed and stuck in the station. Blah! I ended up waiting for the next one a while later. It all worked out, but definitely not how I was wanting to spend my Monday evening. Do you ever notice that when it rains it pours? I know in the scheme of life, these are tiny things, but they still make a difference!



Anyhoo. I ended up on the couch in sweatpants for most of the evening, doing a little television catch up...I finally watched Bethenny from last week...and then some other reruns. I also did a little product sampling that I can't wait to tell you about. In time!

So lately I've been make a bunch of 'clean out the fridge' meals and trying to use up what we have. Many times I end up rebuying things that I already have, or planning new meals that don't utilize what I already have in my own kitchen.

This dish combines a bunch of ingredients that I had on hand and it created a delicious dish that was whipped up in under 20 minutes. Not too shabby, huh?


And here's just a little peak into my messiness in the kitchen. I seriously drop bits of food everywhere...all the time. Shaun loves that about me. ;)


I took a basic quinoa and added in some Mediterranean accoutrements in the form of feta crumbles, olives, tomatoes and spinach. Oh and a little lemon juice to boot. It even made Shaun enjoy quinoa, which is a serious feat in itself! Try it. I know you'll love it.

Mediterranean Quinoa
Serves 8; 1/2 C per serving; 3 Points+ per serving
2 C low sodium chicken broth (or 1 14oz can broth + 1/4 C water)
1 C dry quinoa, rinsed
1/4 C reduced fat feta crumbles
1/3 C kalamata olives
1 tomato, seeds removed & diced
juice of 1/2 lemon
2 handfuls baby spinach
salt and pepper, to taste

Place the chicken broth (+ water) and quinoa in a small saucepan over high heat. Once boiling, stir, reduce heat to simmer and cover. Cook for 12 minutes.

After 12 minutes, stir in the feta, olives, tomato, lemon and spinach. Cover and cook 3 minutes more. Season with salt and pepper to taste. Serve warm on its own or alongside some chicken...stay tuned for more on that chicken at a later date ;)


This also made a great on-the-go lunch at the office. It's delicious warm but could be equally as yummy at room temperature if you don't have the means for reheating.

This dish is simply a great way to turn up the flavor on your basic quinoa...and make a simple dish feel uber special! And for under 20 minutes to prep? Yes please!

So that's my new simple, veggie-friendly dish to date! Let me know if you give it a try!

Questions of the Day:

Do you find that if one thing throws you off for the day, the rest of the day is thrown off?

Are you a messy cook?