Peruvian Black Olive & Sun Dried Tomato Quinoa

I can’t believe I haven’t put a quinoa recipe on my blog yet. What the fucking fuck. Dudes, quinoa is my jam! I’ve been on a roll lately with recipe winners (seriously I’m getting an ego) and last night was no exception.  I made the most delicious restaurant worthy can’t not eat the whole thing, quinoa, of life.

This post also features my advice on the best way to clean and cook quinoa that can be applied to any quinoa recipe.  A little qui-know-how if you will. It’s a must read for anyone who makes quinoa at home.

My quinoa dish features the rich a salty flavors of Botija Peruvian olives and sun dried tomatoes, making this the perfect accompaniment to any Mediterranean or Italian flavored meal.  After one bite, you’ll be super keen on quinoa too.


Peruvian Black Olive & Sun Dried Tomato Quinoa

(serves 4)


  • 1/2 cup quinoa
  • scant 1 cup vegetable stock or broth
  • juice of 1/2 a lemon
  • 1/2 cup chopped red onion
  • 1 clove garlic
  • 1/4 cup sun dried tomatoes, chopped (about 8 pieces)
  • 5 botija olives, pitted and chopped (I used Essential Living Foods brand)
  • olive oil cooking spray

The ingredients!

The proper way to clean/cook your quinoa:

Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don’t remove it.

First measure the quinoa and put it into a large bowl. Fill it with clean water. Let is soak for a few hours. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.



Once the soapy residue is off strain the quinoa in a fine mesh sieve then rinse the quinoa with fresh water and set aside.


Now get a big heavy saute pan or a pot and heat it up on medium low. Put the wet quinoa into the saute pan Using a whisk or spatula start moving the quinoa around the pan.
Once it gets hot, the water is absorbed and the quinoa starts popping you know it’s drying out. Keep swishing it around until the grains of quinoa start to brown.
Remove the quinoa from the pan and set aside to cool.
To prep chop your tomatoes, olives, and onions (I bought pre chopped from WFM – lazy style) and set aside.
In a pot spray a good bit of olive oil and heat over medium heat. Add the onion and minced garlic and saute for about 3 minutes.  If it seems like it’s drying out just add a little veggie broth or water and you’ll be good to go.
Add your vegetable broth, lemon juice and tomatoes to the pot and bring to a boil.
Stir in quinoa, reduce heat, and simmer, covered, for approx 20 – 25 minutes. You will know it’s done when all of the liquid is absorbed and the quinoa is fluffy looking.
Remove from heat and toss/fluff gently with a fork.
Transfer to a bowl and toss in olives. Fluff again and serve!

Best quinoa evs!!!!!

Due to the vegetable stock, tomatoes and olives I thought this was plenty salty but feel free to season with salt and pepper to taste.

Nutritional Info (per serving): 124 calories, 4.8 g fat, 3.6 g sugar, 3.5 g fiber, 5.3 g protein


Garshhhhh this is good. And if you haven’t had enough of the quinoa puns in this post, my rap name is now officially Quinoa Latifa. Ya know, for when I sing “gettin figgy wit it…..”




Your Vegan Girlfriend


7 thoughts on “Peruvian Black Olive & Sun Dried Tomato Quinoa

  1. Pingback: Vegan MoFo and the XGFX Survey « Your Vegan Girlfriend

  2. hello vegan girlfriend, i made this for me and it was excellent. we followed the recipe with the exception of using whole pitted olives (a mixture of french, greek, etc.) and whole sundried tomatoes w. herbs. your pictures were very helpful. many thanks for the delicious inspiration.

  3. Pingback: Quin-whaaa? « I Dream of Greenie

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