Vegetarian Mediterranean Quinoa Recipe

melaniegreben

Serves 2 people for dinner main course + 1 lunch the next day

1.5 cups quinoa - once cooked will expand to about 3 cups
2.5 cups water
1/2 teaspoon Garlic (I use the pre-crushed kind that comes in the small glass container)
~1/2 cup Red wine vinegar (use more or less depending on how strong you want it)
1 tbsp olive oil (optional)
1/2 can artichoke hearts
kalmata olives (sometimes I just get 6-8 of them from the grocery store salad bar)
1/2 tomato
Mozzarella or feta cheese
Garlic salt to flavor

Add quinoa, garlic (to flavor) and water in medium pot. Cover on high heat until boils then turn down heat and simmer for 15min (or until all of the water has been absorbed), stirring occasionally. While the quinoa is cooking, chop up artichoke hearts, olives, and tomato. Once quinoa is done, add chopped up ingredients directly into pot. Add red wine vinegar, olive oil, and cheese. Stir everything together and salt to taste.

I eat it hot at night then refrigerate the leftovers and eat cold the next day.