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MEDITERRANEAN-ISH QUINOA

Servings: 4

Ingredients

  • 1 1/4 cups uncooked quinoa (or 4 1/2 cups cooked quinoa)
  • 1/3 cup tomato puree (see notes)
  • 1/4 cup pitted olives, roughly torn (green or black)
  • 3 tbsp sun-dried tomatoes
  • 1 large onion, finely chopped
  • 5 cloves of garlic, finely chopped
  • 1 tbsp olive oil
  • 100 grams feta cheese
  • Chilli flakes, to taste
  • Basil leaves, chopped (optional)
  • Avocado slices to top, optional
  • Salt, to taste

Instructions

  • Cook quinoa according to packet instructions. Quinoa can be cooked and refrigerated a few days in advance. If using frozen quinoa, thaw before using.
  • Chop the sun-dried tomatoes into approx 1 cm pieces.
  • Heat olive oil in a large pan and add sun-dried tomatoes, onions, garlic and chilli flakes. Cook until the onions lightly brown around the edges, about 5-7 minutes.
  • Add tomato purée, olives and salt. Cook over a high heat until the tomato purée thickens significantly.
  • Tip the cooked quinoa into the pot and stir to combine. Taste and adjust seasoning. Add chopped basil leaves if using and stir through.
  • Crumble the feta over the top and serve. Can be eaten hot or at room temperature.

Notes

  • I hardly ever use canned or bought tomato purées. But here I find that the tetra-pak Dabur tomato purée adds the right flavour and consistency. Alternatively, use a dollop of tomato paste and a little water. Just make sure it’s reduced to a thick sauce before you add the quinoa.
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  • I made my own sun-dried tomatoes. If using store-bought that’s preserved in oil, add only the tomatoes without any oil.