Mediterranean Vegetable Quinotto


  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1-2 garlic cloves
  • 1/2 carrot, finely chopped
  • 1/2 red pepper, finely chopped
  • 1 medium zucchini, finely chopped
  • 1/2 eggplant, finely chopped
  • 1/2 teaspoon thyme
  • 1/4 cup dry white wine
  • 2 – 2 1/2 cups vegetable stock,or water or chicken stock
  • Salt and pepper to taste
  • 1/4 cup greek yogurt
  • 1/3 cup grated parmesan
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped green onion or chives


  1. Rinse quinoa very well under cold water (use a fine sieve or cheesecloth) for 2-3 minutes and let it drain.
  2. Heat the olive oil in a large pan, add the carrot and cook on medium/high heat for 2 minutes until somewhat soft.

Add the onion, garlic, zucchini, eggplant, pepper, parsley, green onion, and thyme and cook until all the vegetables are soft and starting to brown, about 5 minutes.

Add the quinoa and stir for 1 minute. Add the wine and stir until all the alcohol is evaporated.

  1. Start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready when you have used 2 cups of stock. Add salt and pepper.
  2. When quinoa is cooked, turn off the heat and add the yogurt and parmesan. Stir to combine and serve. Eat!



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