Sicilian Style Toasted Quinoa
Elevate your grain game with this vibrant Sicilian Style Toasted Quinoa—a Mediterranean-inspired dish bursting with bold flavors and wholesome ingredients. Toasted quinoa serves as the nutty, flavorful base, complemented by tangy sun-dried tomatoes, briny kalamata olives, and zesty capers. Fresh herbs like parsley and basil, combined with lemon juice and zest, infuse every bite with brightness, while a hint of red chili flakes adds a subtle kick. This quick and healthy recipe, ready in just 35 minutes, is perfect as a light main course or a side dish and pairs beautifully with a bed of peppery arugula. Gluten-free, protein-packed, and infused with classic Sicilian flavors, this dish is a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 0.5 cup sun-dried tomatoes
- 0.25 cup kalamata olives (pitted and sliced)
- 2 tablespoons capers (rinsed)
- 2 cloves garlic (minced)
- 3 tablespoons parsley (chopped)
- 3 tablespoons basil (chopped)
- 1 lemon (zested and juiced)
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups arugula (optional, for serving)
Instructions
Rinse the quinoa under cold running water using a fine-mesh sieve to remove any bitterness.
Heat a medium saucepan over medium heat. Add the quinoa and toast it dry for 5-7 minutes, stirring frequently, until it becomes fragrant and lightly golden.
Add the water to the saucepan with the toasted quinoa. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
While the quinoa is cooking, soak the sun-dried tomatoes in warm water for 5 minutes, then drain and chop into small pieces.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, being careful not to burn it.
Add the sun-dried tomatoes, sliced olives, and capers to the skillet. Sauté for another 2 minutes to combine the flavors.
Remove the skillet from the heat and stir in the chopped parsley, basil, lemon juice, lemon zest, red chili flakes, salt, and black pepper. Adjust seasonings to taste.
When the quinoa is done cooking, fluff it with a fork and mix it into the skillet with the Sicilian-inspired mixture. Stir until well combined.
Drizzle the remaining 1 tablespoon of olive oil over the quinoa and toss to coat evenly.
Serve warm or at room temperature, optionally over a bed of arugula for added freshness.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
