If you’re looking for the Mediterranean Quinoa Stir Fry, read on!
Finally sharing the One Pan Wonder I’ve been loving the last few weeks!
This Mediterranean Quinoa Stir Fry has literally become a mainstay in my kitchen the past 5 weeks.
It is my personal go to dish when I need a quick dinner and I am flying solo (ie husband at work, kids at camp or out with friends, or they are all grilling meat and I want something hearty for myself).
And I’ve doubled and tripled the quantity when others are home and want to share it alongside grilled chicken or some other protein of choice.
Personally, I just like a big bowl of it as is!
Let’s get to the details.
It is super simple. Just 6 main ingredients –cooked quinoa, canned chickpeas, cherry or grape tomatoes, fresh baby spinach, kalamata or black olives and feta.
And it’s seasoned with nothing more than olive oil, kosher salt and fresh lemon juice.
If you’ve followed me a while, you know these are some of my favorite flavors and this stir fry does not disappoint!
And it comes together really quickly– as in 15 minutes beginning to end! And all you need is one pan!
Of note, one of the reasons this dish works so for our family is that we almost always have cooked quinoa in the refrigerator so all the ingredients are pantry staples for us.
If you don’t have quinoa at the ready, you will have to make some but that takes 20 mins total.
Back to the stir fry.
First, you saute the chickpeas with just a little olive oil and salt. The you add the tomatoes and saute a few minutes. Then you add the spinach for a few minutes while it wilts. Then you add in the cooked quinoa and olives. Remove from heat, stir in the feta and drizzle with fresh lemon juice.
Super quick and it is such a flavorful and cozy dish!
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
A quick and easy, one pan, Gluten-Free and Vegetarian dish that works for equally well for 1 or a crowd! Quantities below are for 1 but doubles and scales up well. Enjoy as is or serve alongside any protein of choice. Scales up well so feel free to double or triple quantities.
2 tablespoons fresh lemon juice (sometimes I'll add up to 3 tablespoons)
Cook quinoa if not already done so
In a medium saucepan, place ½ cup quinoa and 1 cup water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using.
Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
Pro Tip: make 1 cup quinoa with 2 cups water and make quinoa as above. Use some for this stir fry and store the rest in the refrigerator for another day.
Mediterranean Stir Fry
In a medium to large saute pan, heat olive oil until hot and shimmering but not burning. Add chickpeas and saute for a 2-3 minutes, stirring frequently, to warm. Add salt and stir to combine and continue sauteing chickpeas for about another minute
Add tomatoes. Stir to combine and saute 2 minutes, stirring frequently, until tomatoes start to blister.
Add spinach. Stir to combine and saute 1-2 minutes, stirring frequently until spinach starts to wilt.
Add cooked quinoa and olives and stir to combine. Saute 1-2 minutes to warm, stirring frequently.
Remove from heat. Stir in feta. Drizzle with lemon juice, stir to combine.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...