One-Pot Mediterranean Quinoa

Name: One-Pot Mediterranean Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 medium onion, diced; 1 bell pepper, chopped; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and sliced; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; 2 tablespoons olive oil; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Instant Meal Solutions

I love making One-Pot Mediterranean Quinoa because it’s a dish that’s not only wholesome but also bursting with flavor. The beauty of this recipe lies in its simplicity; everything cooks in just one pot, saving me time on both cooking and cleanup. Loaded with colorful vegetables and protein-packed quinoa, it's a perfect meal for busy weeknights or meal prep. Plus, the Mediterranean spices bring a delightful aroma that fills my kitchen. I can’t wait to share this recipe with you!

Created by

Tina

Last updated on 2026-02-07T14:35:14.134Z

When I first tried One-Pot Mediterranean Quinoa, I was amazed at how such a simple mixture of ingredients could turn into something so delightful. Using quinoa not only adds a nutty flavor but also ensures the dish is packed with protein. To enhance the flavors, I like to toss in a splash of lemon juice just before serving; it really brightens up the whole meal.

Throughout my journey of making this dish, I've experimented with various vegetables and spices, and I’ve found that bell peppers and olives really give it that Mediterranean flair. Keeping everything in one pot not only saves time, but it also allows the flavors to meld beautifully. Trust me, you’ll want to make this frequently!

Why You'll Love This Recipe
Colorful and healthy ingredients come together in one dish
Quick prep and cleanup, perfect for busy lifestyles
Versatile; you can add your favorite vegetables or proteins

Choosing The Right Quinoa

When selecting quinoa for this recipe, opt for the tri-color variety for a vibrant dish. This quinoa cooks up fluffy and adds texture. Rinse it thoroughly under cold water to remove any trace of saponins, which can impart a bitter taste. A fine mesh strainer works best for rinsing. I recommend cooking the quinoa in vegetable broth instead of water for added depth of flavor.

Keep in mind that quinoa expands significantly as it cooks—about three times its original size. For this recipe, one cup of dry quinoa will provide a satisfying base for the vegetables. If you're looking to serve more people, simply double the ingredients accordingly, and adjust the cooking time slightly for evenness.

Enhancing Flavor with Vegetables

The beauty of One-Pot Mediterranean Quinoa lies in its flexibility with vegetables. Feel free to substitute the zucchini with spinach, kale, or even artichoke hearts for a different flavor profile. Just remember that heartier vegetables like carrots may require a longer cooking time; sauté them alongside the onion to ensure they soften properly.

The sweetness of the cherry tomatoes balances beautifully with the briny olives. For a richer taste, roast the tomatoes before adding them to the pot, which will intensify their sweetness and create a caramelized flavor that elevates the dish.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

1 cup quinoa
2 cups vegetable broth
1 medium onion, diced
1 bell pepper, chopped
1 zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
Juice of 1 lemon
Fresh parsley for garnish

Make sure to wash your quinoa before cooking to remove any bitterness.

Instructions

Follow these simple steps to create your delicious One-Pot Mediterranean Quinoa:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Then, add the chopped bell pepper and zucchini. Cook for another 5 minutes until the vegetables soften.

Add Quinoa and Liquids

Stir in the quinoa, vegetable broth, dried oregano, and garlic powder. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.

Add Remaining Ingredients

After 15 minutes, add the cherry tomatoes and olives. Season with salt and pepper. Cover and cook for another 5 minutes to heat through.

Finish and Serve

Remove from heat and stir in the lemon juice. Fluff the quinoa with a fork and garnish with fresh parsley. Serve warm and enjoy!

Don't forget to taste before serving to adjust seasoning as desired!

Pro Tips

Feel free to customize this recipe with your favorite Mediterranean ingredients, such as feta cheese or artichoke hearts. It’s quite versatile!

Make-Ahead and Storage Tips

One-Pot Mediterranean Quinoa is a fantastic option for meal prep. Once cooked, allow it to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to four days. When you're ready to enjoy it again, just reheat it on the stove with a splash of vegetable broth or water to bring back moisture.

If you're looking to freeze the dish, portion it out in freezer-safe containers. It will maintain its quality for up to three months. When reheating from frozen, I suggest thawing it in the refrigerator overnight before warming it gently to avoid a mushy texture.

Serving Suggestions

This quinoa dish stands well on its own, but you can elevate it further by serving it alongside grilled chicken or fish for a heartier meal. A dollop of Greek yogurt or a sprinkle of feta cheese adds creaminess that complements the dish beautifully.

For a light and refreshing accompaniment, consider a simple green salad with a lemon vinaigrette. The bright flavors in the salad echo the essence of the Mediterranean spices and create a well-rounded meal. Alternatively, serve it in buddha bowls topped with sliced avocado and a drizzle of tahini for added richness.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is already vegan as it uses vegetable broth and no animal products.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use brown rice instead of quinoa?

Yes, but you will need to adjust the cooking times as brown rice typically takes longer to cook.

→ Is there an alternative to olives?

Yes, you can omit olives or substitute them with capers or sun-dried tomatoes for a different flavor.