This Mediterranean Quinoa is a super simple side dish or main dish and it’s loaded with sun-dried tomatoes, garlic, and feta cheese!
One of my favorite spots in Chapel Hill is Mediterranean Deli, or “Med Deli.” There’s a small campus location and a full deli just off campus, and it’s a beloved student hangout. Inside, a large case displays every kind of quinoa, tabbouleh, and couscous salad you can imagine, alongside roasted vegetables, chicken, rice, and many other tempting options. I usually pick a sampler of three items when I visit, and Mediterranean quinoa is almost always one of them.
I’ve ordered that dish so many times that I finally decided to recreate it at home. I even found the restaurant’s ingredient list online, so I replicated it closely: quinoa, spinach, onion, lemon juice, sun-dried tomatoes, garlic, and olive oil. I also added crumbled feta—just like I always get at Med Deli. The result tastes remarkably similar to the restaurant version.
This Mediterranean quinoa works perfectly as a side with grilled chicken or as a main dish when you add chickpeas for extra protein. It’s delicious served warm or cold, though I slightly prefer it warm. It’s a great summer side for picnics or cookouts and looks more elegant than the simple steps required to make it.
The recipe is quick, too. Unlike brown rice, which can take 45 minutes, quinoa cooks in about 10–15 minutes. From chopping and sautéing the vegetables to finishing the quinoa, I made this dish in under half an hour—perfect for busy days.
If you try this Mediterranean quinoa, feel free to leave a comment or tag me on Instagram @livbane. Hope you enjoy!
Mediterranean Quinoa
Ingredients
- 1 tablespoon cooking oil (I use grapeseed)
- 1 medium yellow or white onion, diced
- 4 cloves garlic, minced
- 2 cups spinach, chopped
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons chopped sun-dried tomatoes
- 1/2 cup crumbled feta cheese
Instructions
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In a medium saucepan, heat the cooking oil over medium heat. Sauté the diced onion and minced garlic until the onions are soft and just beginning to brown. Add the chopped spinach and stir until it wilts. Remove the spinach and onion mixture from the pan and set aside.
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If available, rinse the quinoa in a wire colander. Add the rinsed quinoa to the empty pan with 2 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer for 10–15 minutes, until the quinoa grains open and soften.
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Stir the cooked quinoa together with the reserved spinach and onions. Season with salt, black pepper, and lemon juice. Fold in the chopped sun-dried tomatoes and crumbled feta cheese. Serve warm or chilled. Store leftovers in the refrigerator for up to five days.