Special Diet Information

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

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

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

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


"In order to succeed, we must first believe that we can.
-Nikos Karazantazakis, Writer

The refrigerator light goes on...

Even though I talk about how the Mediterranean diet doesn't mean that you have to eat Mediterranean food, there are times when you want to. This is a great mix of those flavors. You can use almost any veggie that you like and basil, tarragon or dill instead of the oregano.

This is a good example of how some recipes will be a little higher in sodium. Even leaving the added salt out will save only about 15 mg per serving. The feta cheese, capers and the olives come with salt already - but so much flavor.


Mediterranean Quinoa

Servings: 2 | Serving size: about 2 cups with 4 ounces fish

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes good leftovers. Reheat gently.

2 cups water
1/2 cup quinoa
1 Tbsp olive oil
1 medium shallot (minced)
4 ounces crimini mushrooms (sliced)
4 ounces asparagus spears (cut into 1 inch lengths)
4 ounces grape tomatoes
6 black olives (sliced)
1 Tbsp capers
1 Tbsp balsamic vinegar
4 Tbsp white wine
8 ounces whitefish (grouper, cod, halibut, etc.)
2 ounces feta cheese (cubed)
1/8 tsp salt
fresh ground black pepper (to taste)
2 Tbsp fresh oregano

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is done turn off the heat and cover.

Place the olive oil in a large skillet over medium heat. When the oil is hot add the shallots and the mushrooms. Cover and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

Add the asparagus, tomatoes, olives, capers, vinegar and wine. Increase the heat to medium low and cover. Cook for about 3 minutes minutes.

Cut the fish into cubes and add to the pan. Cover and cook for about 5 minutes, stirring occasionally.

Add the quinoa, feta cheese, salt, pepper and oregano. Stir and let cook for about two minutes and serve.

Nutrition Facts

Serving size: about 2 cups with 4 ounces fish

Servings: 2

Amount Per Serving

Calories 476 Calories from Fat 153
  % Daily Value
Total Fat 17g 27%
    Saturated Fat 6g 29%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 73mg 24%
Sodium 737mg 31%
Total Carbohydrates 41g 14%
    Dietary Fiber 6g 23%
    Sugars 5g
Protein 34g
Vitamin A 18% Vitamin C 25%
Calcium 5% Iron 7%
Vitamin K 39 mcg Potassium 1316 mg
Magnesium 156 mg