Mediterranean Quinoa Recipe

Name: Mediterranean Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa; 2 Tablespoons Olive Oil Or Oil From The Sun Dried Tomatoes; 2 whole Thin Chicken Breasts, Cut Into 1 Inch Cubes; 2 pinches Dried Oregano; 1 whole Medium Onion, Chopped; 2 whole Garlic Cloves, Minced; 1 bag Frozen Artichoke Hearts (9-0z Bag); 1/2 cups Marinated Sun Dried Tomatoes, Chopped; 1/4 cups Kalamata Olives, Pits Removed And Roughly Chopped; 1 whole Lemon, Zest And Juice, Divided Use; 1/2 cups Parsley, Chopped

Servings: persons

1 cup Quinoa
2 Tablespoons Olive Oil Or Oil From The Sun Dried Tomatoes
2 whole Thin Chicken Breasts, Cut Into 1 Inch Cubes
2 pinches Dried Oregano
1 whole Medium Onion, Chopped
2 whole Garlic Cloves, Minced
1 bag Frozen Artichoke Hearts (9-0z Bag)
1/2 cups Marinated Sun Dried Tomatoes, Chopped
1/4 cups Kalamata Olives, Pits Removed And Roughly Chopped
1 whole Lemon, Zest And Juice, Divided Use
1/2 cups Parsley, Chopped

1
Cook quinoa according to package, using chicken stock or water as your liquid. Set aside once it's cooked.
2
In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.
3
To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Quinoa, 2 Tablespoons Olive Oil Or Oil From The Sun Dried Tomatoes, 2 whole Thin Chicken Breasts, Cut Into 1 Inch Cubes, 2 pinches Dried Oregano, and more.

Yes, Mediterranean Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions