Quinoa with Olives and Olive Oil



Serving size

about 1 cup
45 Minutes

This recipe can be multiplied and makes great leftovers. Serve hot or cold.

Quinoa with Olives and Olive Oil


8 cherry Grape or cherry tomatoes
2 large Green onions
1 spray Spray olive oil
3 cup Water
1/8 tsp. Salt
1/2 tsp. Dried marjoram
1/2 cup Quinoa, uncooked
8 large Green olives (kalamata olives, cut into slivers)
2 tsp. Olive oil


Preheat the oven to 375F.

Place the tomatoes in the oven on a piece of aluminum foil.

Roast for 20 minutes.

After the tomatoes have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.

After 20 minutes, remove the tomatoes and set aside to cool.

Remove the green onions and place on a plate to cool.

When the green onions are cool, slice into 1/4 inch sections.

Place the water, salt, and marjoram in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, add the tomatoes, the green onions, olives and extra virgin olive oil.

Stir gently and then serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Sometimes simple is best. Great roasted veggies and the savory flavor of olives combined with the flowery sweetness of olive oil.

"A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits."

E. Lockhart