Flavorful Mediterranean Quinoa ready in under 30 minutes and bursting with the flavors of roasted red peppers, sun-dried tomatoes, artichoke hearts and kalamata olives. Vegan and Gluten-Free too!
Note: If you like vegan quinoa dishes then check out my vegan category with over 100 recipes, such as:
Happy Mother’s Day to all the wonderful moms out there! Unfortunately I’m halfway around the world (in Slovenia) and can’t be with my mom today, but for all of you out there spending the day together make sure to give your mom a big hug and a kiss.
Oh and whip them up a delicious meal as the ultimate way to say thanks aka this vegan Mediterranean quinoa recipe!
A surprise meal for mom doesn’t need to be super complicated or difficult to make. This simple vegan Mediterranean quinoa is just bursting with flavors of roasted red peppers, artichoke hearts, sun-dried tomatoes and kalamata olives.
Let’s talk olives. Love them or hate them?
I love them. Like can’t get enough of them. Like need a plateful of olives to accompany every glass of wine. I’ve been spoiled with olives of Spain and Italy that I’ve forgotten about my favorite olives of all time – the Greek Kalamata olive.
This is the supreme olive for me. It is just so good. Not too strong either. You know how olives can sometimes be overpowering and simply overwhelm your taste buds? None of that with the Kalamata.
This is the olive to introduce to olive haters. You might just have to change your mind after you get a taste of a high quality Kalamata. Literally after traveling to Greece on vacation in 2011 for lunch every day at work I would eat a Greek salad loaded up with Kalamata olives. I ate about a dozen of them every single day for weeks. Until of course, I had had enough and needed to switch to a different olive, but now time has passed, so I’m back with my favorite Kalamata!
And we all love roasted red peppers, sun-dried tomatoes and artichoke hearts right?
Mix all that together with the cooked quinoa and you’re done, your vegan Mediterranean quinoa is ready!
I love when I can prep all the ingredients while the quinoa is cooking and then mix everything together for a full meal. Technically this doesn’t even need a dressing because you can just drizzle a bit of the reserved oil from the sun-dried tomatoes over the quinoa and that oil should be fully infused with herbs and that rich sun-dried tomato flavor.
So for a quick meal to surprise your mom this Sunday Mother’s Day mix up a bowl of this Mediterranean quinoa! Vegan and gluten free.
Let me know what you this of this recipe in the comments below!
- 1 cup quinoa cooked according to package directions
- 3/4 cup roasted red peppers thinly sliced
- 3/4 cup artichoke hearts thinly sliced
- 3/4 cup sun dried tomatoes thinly sliced
- squeeze of lemon juice
- handful of fresh basil slivered
- 15 kalamata olives pit removed and quartered
- 4-5 cloves garlic minced
- salt/pepper to taste
Cook quinoa according to package directions.
Slice the rest of the ingredients and mix together in a large bowl.
Add cooked quinoa and mix until combined. Serve hot or cold.