Remove the garlic cloves from the bulb and peel. Slice the mini peppers. Chop the green onions.
Turn the Ninja Foodi on high sear/sauté. Add 1 Tablespoon of olive oil, garlic and the rinsed quinoa. Allow the pot to heat up and stir the mixture every minute or so. You can let the quinoa and garlic toast for 2-7 minutes.
Once your prep is done and the quinoa has toasted for 2-7 minutes, add in the vegetable base and stir to combine. Add in the 1 cup of water and stir.
Add in the seasoning blend, artichokes, peppers, black olives (with juice), green onions, frozen vegetables and mix.
Cut the green olives in half and add to the pot with the 2 Tbsp of green olive juice. Slice the tomatoes into wedges and add to the pot. Stir.
Put the pressure lid on and turn the valve to seal. Set the pressure on high for 1 minute. When the time is up, allow the pot to natural release for 10 minutes. Release the remaining pressure. If you want your quinoa cooked a little more, simply put the pressure lid back on with the valve vented and let it sit on the keep warm setting for a few minutes and that will continue to cook the quinoa.
Plate, garnish with chopped green onions and feta cheese. Serve & Enjoy!
Nutritional Information does not include optional garnishes.