Lemon Quinoa Mediterranean Bruschetta Topping

By Green New American Vegetarian Restaurant

Editor’s Note: The red and green colors of this room-temperature topping make it a perfect addition to your holiday buffet table. Encourage your guests to squeeze lots of in-season lemon over the top (we even added some of the lemon juice to the quinoa). And don’t forget the all-important step of rinsing the quinoa before cooking to remove its bitter outer coating. Olives are in season after the late fall/early winter harvest and processing.

Photography By Elizabeth Barry | December 01, 2017

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups cold water
  • 1 teaspoon salt
  • ½ cup olive oil
  • 1 celery rib, diced
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 small tomato, seeded and chopped
  • 2 cups fresh mixed olives, chopped (use your favorites)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons red pepper flakes
  • Sliced lemons for garnish
  • Toast points, crackers or crostini

Preparation

Combine quinoa, cold water and salt in a saucepan and bring to a boil. Reduce heat to medium-low, place a cover on the saucepan and cook until the liquid is fully absorbed, about 15–20 minutes.

Fluff quinoa with a fork gently and fold in celery, onion, garlic and olive oil. Add salt and pepper to taste. Move to a nice bowl.

In another bowl, combine chopped olives, tomato, parsley and red pepper flakes and top the quinoa with this mixture. Garnish with lemons and serve with your chosen dipper.

About this recipe

Reprinted with permission from Coronado Cooks: Historically/Modern, edited by Sharon Frye.

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Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups cold water
  • 1 teaspoon salt
  • ½ cup olive oil
  • 1 celery rib, diced
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 small tomato, seeded and chopped
  • 2 cups fresh mixed olives, chopped (use your favorites)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons red pepper flakes
  • Sliced lemons for garnish
  • Toast points, crackers or crostini
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