Quinoa with Tomatoes and Feta

Quinoa with Tomatoes and Feta

352kcal per serving
40 mins
4servings
Preferences Vegetarian Under 400 calories Dinner Lunch
Main Ingredients Grains & Pulses Dairy
Seasonal Spring Summer
Allergens Contains milk

ingredients

  • 200g cherry tomatoes
  • 40g semi dried tomatoes, roughly chopped
  • 2 cloves garlic, finely chopped
  • 20g flat leaf parsley, roughly chopped
  • 100g feta, roughly crumbled
  • 20g fresh mint, roughly chopped
  • 1 green chilli
  • 40ml olive oil
  • 200g quinoa
  • 1 tbsp rapeseed oil
  • 500ml prepared vegetable stock

nutrition facts

Per average serving:
energy 1473 kJ / 352 kcal
18 %
fat 23.2 g
33 %
saturates 5.7 g
29 %
Sugars 5 g
6 %
salt 1.5 g
25 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Combine half the parsley, half the mint, green chilli and olive oil in blender and puree until smooth. Set-aside.

  2. Heat a frying pan and add the rapeseed oil.

  3. When hot add the cherry tomatoes and garlic, sauté until the tomatoes begin to blacken and blister and the garlic caramelises (taking care not to burn it). Remove from the heat and add the remaining chopped mint. Set aside.

  4. Place the quinoa in a pan and add the stock. Bring to the boil and then reduce to a gentle simmer. Cook uncovered for approx. 25 minutes stirring occasionally to prevent it catching and until a porridge like consistency is achieved (adding a little more hot water if required). Remove from the heat and fold through the chopped parsley, semi-dried tomatoes, the tomato mixture and finely the crumbled feta.

  5. Serve with a drizzle of the herb/chilli oil

 

Allergens: Milk

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.