Quinoa with Tomatoes, Basil & Feta

by FoodBabbles on July 21, 2016

Quinoa with Tomatoes, Basil & Feta - FoodBabbles.com

**This post originally appeared on Food Babbles in January of 2011. A quick facelift with some new pictures and I thought it high time that I reshare this lovely Quinoa with Tomatoes, Basil & Feta recipe with you. Enjoy!**

It’s that time of the year. The time of the year when we’re all still meticulously sticking to our New Year’s health, exercise and diet resolutions. The time of the year when we (hopefully) have not yet plummeted head first into a vat of Ben & Jerry’s.  

It has taken great personal strength for me not to do just that lately! During this time it always helps to have a super food in our arsenal. Honestly, this is a food you’ll always want to have in your diet regardless of resolutions.

Perhaps you’re already familiar with the nutritional powerhouse that is quinoa. For those of you who aren’t, hold onto your hats!! Quinoa (pronounced “keen-wah”) can most definitely be classified under the category “super-food.”

Quinoa cooks up like a grain but is actually the edible seed of the Goosefoot plant. It can be used in many different ways. It can be tossed with any number of vegetables and spices for serving beside any meal.

It can be used in casseroles, stews, soups, stir-frys and salads. It’s also right up my alley because it’s a quick food. It only takes 15 minutes to make and that is always a gigantic plus in my book.

Quinoa with Tomatoes, Basil & Feta - FoodBabbles.comVersatility aside, the thing that truly amazes and astounds me about quinoa is just how incredibly healthy it is. Just one cup of cooked quinoa packs a whopping 9 grams of protein!!

Not only that, but it’s considered a complete protein because it contains all 8 essential amino acids. As if all that wasn’t enough, it’s also high in calcium, folate, iron, magnesium and zinc. Oh, and did I mention that it’s gluten-free?

The list goes on but I think you get it… Quinoa is incredibly healthy. This is a pretty perfect food and has been a staple in my diet for years now.

Best of all, as I mentioned, quinoa is easy to prepare. First, make sure you give your quinoa a good long rinse. Quinoa has a coating on it called saponin that is very bitter.

Place the quinoa in a fine strainer and run it under cold water for a few minutes before placing it in boiling water. Once you place it in the boiling water, you’ll notice a beautiful transformation begins to occur.

As quinoa cooks, it twists out from being a flat, round, little circle to a small spiral and becomes light and fluffy. When you eat it, you’ll notice its very mild, slightly nutty flavor and it has a little crunch to it.

Due to the delicate taste of quinoa it is complimented nicely by nearly any ingredient. Here I have a simple, fresh recipe that couples the flavor of quinoa with ripe tomatoes, sweet basil and tangy feta all tossed together with a squeeze of fresh lemon juice.

It’s a bright, crisp combination that will delight you. This can be used as a side dish or (due to the high protein in quinoa) can even be eaten as a main course.



Quinoa with Tomatoes, Basil & Feta

20 minutes

Yield: 6 servings

Quinoa with Tomatoes, Basil & Feta

Hearty quinoa tossed with fresh tomatoes, bright basil and feta cheese. Enjoy this as a healthy side dish or filling lunch!


  • 1 cup dry quinoa
  • 1 cup halved grape tomatoes
  • 1/4 cup packed basil leaves, chopped
  • 1/2 cup crumbled feta cheese
  • salt and pepper, to taste
  • Juice of 1 small, fresh lemon


  1. Rinse the quinoa under cold water for a few minutes then place it into boiling water and cook according to the package directions.
  2. Once the quinoa is cooked, fluff it with a fork and allow it to cool to room temperature.
  3. Toss the quinoa with the tomatoes, basil and feta. Squeeze the lemon juice over the quinoa mixture and add a little salt and pepper. Toss it all together one last time.

{ 5 comments… read them below or add one }

Mike January 15, 2011 at 9:36 am

Great post babe! Loved every sentence! And quinoa isn’t half bad either 🙂


Mary January 14, 2014 at 2:56 pm

More salads please. I never tire of them. They rank number one in my likes and I am a meat eater.


Karma Lewis October 7, 2015 at 11:24 pm

I made this tonight for dinner. It turned out really good, even though I didn’t have all the ingredients. I substituted pear tomatoes for the cherry tomatoes; Italian seasoning for the fresh basil; shredded cheddar jack for the feta; and ReaLemon for the fresh lemon juice. I also added a couple tablespoons of olive oil and sprinkled parmesan cheese on top. It’s suppose to be served room temperature but I didn’t have time to let it cool so we ate it hot and it was really tasty that way.


Kate October 9, 2015 at 9:12 pm

Wow, love your changes! Your version sounds fantastic.


Karma Lewis October 9, 2015 at 11:11 pm

Thanks! We really enjoyed it. It’s actually my first experience with quinoa other than one of those heat and serve pouches that are mixed with rice. My husband is not a fan of rice at all so I am surprised that he likes quinoa.


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