Green Quinoa With Feta

This quinoa bowl with pesto and green vegetables is wholesome and flavorful alone or topped with a poached or soft-boiled egg. Asparagus and avocado are some of my favorite veggies to use, but you can choose from the list of ingredients based on what you’ve got.

Serves about 3.

  • 1 cup quinoa
  • 1/2 tsp pepper or to taste
  • 1 tbsp olive oil
  • 1/2 cup pesto (homemade or store-bought is fine)
  • 5 oz feta, crumbled
  • 1/2 cup walnuts (optional)

Plus 3-4 of the following:

  • A bundle of asparagus
  • 1 cup peas (frozen or use snow or sugar snap peas)
  • 2-3 scallions, white and green parts separated
  • 1/2 a zucchini
  • 1 cup green beans
  • 1 medium avocado (click here for instructions on how to cut/pit)
  • Hefty handful of kale or other greens

Rinse the quinoa in a fine mesh sieve. Cook on the stove according to the instructions on the package, or in an instant pot with 1 1/4 cups water for 1 minute on high pressure and then 16 minutes natural release.

Coarsely chop walnuts, if using. Wash and trim your selected veggies. Trim into bite-sized pieces, or medium cubes. Heat a medium pan over medium heat. If using walnuts, toast in the pan for a minute or two, until fragrant and set aside.

Add about a tablespoon of olive oil, and add whichever you’re using of the asparagus, peas, zucchini, white parts of the scallions, and avocado. Season with pepper to taste. Stir-fry about 2-4 minutes until veggies are bright green. Add greens, if using. Either way, cook another minute.

Stir together quinoa, veggies, walnuts, feta, and pesto. Add salt if desired (I find store-bought pesto is very salty, so I don’t usually add salt). Top with the green portion of the scallions, if you used them. You can serve green quinoa warm or cold.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.