Yotam ottolenghi's quinoa with grilled tomatoes and garlic

Name: yotam ottolenghi's quinoa with grilled tomatoes and garlic
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 fresh green pepper; 25 g fresh parsley; 25 g fresh fresh mint; 100 ml traditional olive oil; tl salt; 250 g Quinoa; 1,1 liter vegetable stock cold; 20 g unsalted butter or margarine; 100 g feta; 1 el traditional olive oil; 250 g minipartto or tomatoes; 4 toe garlic in slices

Cooked quinoa with feta, tomatoes and chili pepper.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Cut the chilli pepper in half lengthwise and remove the seeds. Cut the flesh coarsely.
Put the chili pepper, the parsley, the mint leaves and olive oil for the herbal oil in the small bowl of the food processor together with the salt.
Mix everything into a thick liquid, smooth sauce.
Put the quinoa in a medium pan, add the stock and bring it to a boil.
Turn the heat to medium and let the quinoa in the open pan gently simmer for 25 minutes, stirring occasionally until it has become a kind of porridge.
Finally, fold the butter through until it has melted, followed by the chopped parsley and the feta cubes and make sure the pieces of feta remain intact.
Put a frying pan over high heat and put the olive oil in it.
When the oil is hot, add the to and roast for approx. 5 min .; shake the pan once or twice so that they are lightly scalded all around.
Roast the garlic for 30 seconds so that it turns golden brown without burning.
Shake the to and garlic in a bowl and sprinkle with the salt and some freshly ground black pepper.
Finely chop the mint leaves and mix them just before serving with the to. Tip: Do that at the last minute, because fresh mint discolours almost immediately after cutting.
Spoon the warm quinoa in shallow plates, divide the to it, sprinkle herb oil over it and serve the quinoa immediately.