Super quick mediterranean sun-dried tomato quinoa - 30 minute recipes
Prep time
Cook time
Total time
Serves: 4
For the quinoa:
  • 1 red onion
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon of paprika powder
  • 1 tablespoon of tomato puree
  • 1 cup (180 g) of quinoa
  • 3 cups (550 ml) of water
  • 1 ½ cups (100g) of sun-dried tomatoes
  • sea salt and pepper to taste
  • 1 bell pepper
  • ¼ cup (50 g) of pine nuts
  • 2 handful of rocket
  • 1 handful of fresh basil
  1. Finely chop the onion, thoroughly wash the quinoa, cut the sun-dried tomatoes into small pieces.
  2. Heat the olive oil in a pan. Sauté the onion for about a minute, then add the paprika powder and tomato puree and sauté for another minute or so. Add the quinoa, water, and sun-dried tomatoes. Bring to a boil on high heat, then reduce the heat and let it simmer for about 15 minutes or until the water is fully absorbed. Season with sea salt and pepper according to taste.
  3. In the meantime, roast the pine nuts in a saucepan without oil on medium heat for about five minutes. Be careful, they burn really quickly. Cut the bell pepper into bite-sized pieces.
  4. Wash and dry the rocket, roughly chop the basil and add the basil and bell pepper to the quinoa. Serve it with the rocket, pine nuts and Kalamata olives.
Recipe by Heavenlynn Healthy at