Quinoa with Peppers, Tomatoes, and Feta

Total Time
33 min
7 min
26 min
Quinoa, a grain native to South America, is gaining popularity in American markets. You can add it to any vegetables and meats to create many delicious dishes.



2 cup(s)

uncooked quinoa

1 cup(s), rinsed and drained

olive oil

1 tsp

uncooked onion(s)

1 medium, finely chopped

green pepper(s)

1 medium, seeded and diced

plum tomato(es)

2 medium, chopped

table salt

½ tsp

black pepper

¼ tsp, freshly ground

reduced-fat feta cheese

2 Tbsp, crumbled

fresh parsley

2 Tbsp, fresh, chopped


  1. Bring the water to a boil in a saucepan; stir in the quinoa. Reduce the heat and simmer, covered, until tender and most of the water evaporates, about 10 minutes; drain.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 6 minutes. Stir in the tomatoes, salt, and pepper and cook until soft, about 5 minutes. Stir in the quinoa; heat through. Remove from the heat. Gently fold in the feta cheese and parsley. Yields 1 cup per serving.


Be sure to rinse quinoa grains thoroughly under cold running water for about 1 minute before cooking to remove the bitter outer coating.

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