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+ servings

Feta-Spiked Quinoa Porridge with Roasted Tomatoes and Garlic

Ingredients

  • Quinoa Porridge
  • 1 ½ cups quinoa
  • 4 ⅔ cups vegetable stock
  • 1 Tbsp + 1 tsp unsalted butter
  • cup flat-leaf parsley leaves, roughly chopped
  • ½ cup feta, crumbled
  • cup mint leaves
  • 1 tsp olive oil
  • 1 ⅔ cup plum tomatoes, quartered
  • 4 cloves garlic, thinly sliced
  • salt and black pepper

  • Parsley oil
  • 1 green chile, split, seeded, coarsely chopped
  • ½ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • ½ cup olive oil
  • ½ tsp salt

  • Garnish
  • basil leaves, optional

Instructions

  • Parsley oil
  • In a food processor, combine chili, parsley, mint, olive oil, salt. Blitz until a smooth sauce form, about 1 minute. Set aside.

  • Roast the Tomatoes
  • Preheat the oven to 425° F
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar.
  • Sprinkle the garlic, along with a pinch or two of salt and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
  • Remove from the oven and cool

  • Quinoa Porridge
  • In a large pot over medium-high heat, stir together quinoa and stock. Bring to a boil.
  • Lower the heat to medium and cook, uncovered and stirring occasionally until water evaporates and quinoa is thick (~ 20 minutes)
  • Fold in the parsley, feta, and mint.
  • To serve: in individual bowls, place 1 ½ cups quinoa. Top with roasted tomatoes.
  • Drizzle 1 tbsp parsley oil over the top
  • Top with basil leaves (optional)