Quinoa Veggie Medley Bruschetta
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 Baking sheet
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 pastry brush
- 1 measuring cup set
- 1 Measuring spoons set
Ingredients
- 1 cup quinoa rinsed
- 2 cup water
- 1/2 teaspoon fine sea salt divided
- 2 tablespoon extra-virgin olive oil plus more for brushing
- 1 cup cherry tomatoes quartered
- 1/2 cup cucumber finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion minced
- 1/4 cup Kalamata olives pitted and chopped
- 1/4 cup fresh basil chopped
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon zest finely grated
- 2 tablespoon lemon juice fresh
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon crushed red pepper flakes optional
- 1/3 cup feta cheese crumbled, optional
- 1 clove garlic halved
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer until the water runs clear.
- Combine quinoa, water, and 1/4 teaspoon salt in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes.
- Remove from heat and let quinoa stand covered for 5 minutes, then fluff with a fork and cool to room temperature.
- Preheat oven to 400°F (200°C) and arrange baguette slices on a baking sheet.
- Brush baguette slices lightly with olive oil and toast for 8–10 minutes until golden and crisp.
- In a large bowl combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, olives, basil, parsley, lemon zest, lemon juice, remaining 1/4 teaspoon salt, black pepper, red pepper flakes, and 2 tablespoons olive oil.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Rub the cut side of the garlic clove over the warm toasts to lightly perfume them.
- Spoon a generous mound of the quinoa veggie medley onto each toast and sprinkle with feta if using.
- Serve immediately or hold for up to 30 minutes before serving.
Notes
For extra crunch, toast the quinoa in a dry pan for 2–3 minutes before boiling to enhance its nutty flavor. If making ahead, keep the toasts and topping separate and assemble just before serving to prevent sogginess. Swap feta with diced avocado for a dairy-free option, but add it right before serving to avoid browning. Use day-old baguette for sturdier toasts, and if gluten-free, serve the topping on grilled polenta rounds or endive leaves. Adjust heat with more red pepper flakes, and consider a drizzle of balsamic glaze for a sweet-tangy finish.
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