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Quinoa Porridge with Garlic Roasted Tomatoes & Herb Oil
1.1 litre vegetable stock
20g unsalted butter
10g flat-leaf parsley leaves
100g feta, crumbled
1 tsp olive oil
250g baby plum tomatoes
4 cloves garlic
10g mint leaves
salt and black pepper
1 green chilli, seeded and coarsely chopped
15g flat-leaf parsley leaves
15g mint leaves
100 ml olive oil
To make the herb oil, place the chile, parsley, mint, oil, and 0.5 teaspoon salt in the bowl of a small food processor and
process to form a smooth sauce with a thick pouring consistency.
Place the quinoa in a medium saucepan, add the stock, and bring to a boil. Turn down the heat to medium and cook gently,
uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed.
You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts,
followed by the parsley and then the feta, making sure the feta stays in chunks.
While the quinoa is cooking, place a large sauté pan over high heat and add the oil. When the oil is hot, add the tomatoes and
cook for about 5 minutes, shaking the pan once or twice so that all sides get some good charred color.
Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and sprinkle with 0.25 teaspoon salt
and some black pepper. Chop the mint and fold it into the tomatoes just before serving, as it will start to blacken once
Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at