Recipe by Ottolenghi
Ingredients
250g of RINSED quinoa (1 ½ cups)
4 ⅔ cup vegetable stock (1.1 liters)
20g unsalted butter (4 tsp)
10g parsley (⅓ cup)
100g feta, broken into chunks (3.5 oz)
1 tsp olive oil
250g baby plum tomatoes (1⅔ cups)** or more!
4 cloves of garlic, thinly sliced
10g mint leaves (⅓ cup)
Salt and pepper
Herb Oil
1 green chile, seeded and coarsely chopped (we used 1-2 rehydrated, dried red chiles)
15g parsley (½ cup)
15g mint leaves (½ cup)
100 mL olive oil (7 tbsp)
salt
Instructions
To make the herb oil, place the chile, parsley, mint, oil, and ½ t of salt in the ninja bullet or small food processor and blend until it forms a smooth sauce, with a thick pouring consistency
Place the rinsed 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 parsley, and then feta, making sure the feta stays in chunks.
While the quinoa is cooking, place a large saute 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 (OPTIONAL) sprinkle with ¼ t salt (or less!) and black pepper. Chop the mint and fold it into the tomatoes just before serving.
Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at once.
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