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Berta Rowland
Yotam ottolenghi's quinoa with grilled tomatoes and garlic
Cooked quinoa with feta, tomatoes and chili pepper.
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Ingredients
Directions
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Cut the chilli pepper in half lengthwise and remove the seeds. Cut the flesh coarsely.
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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.
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Mix everything into a thick liquid, smooth sauce.
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Put the quinoa in a medium pan, add the stock and bring it to a boil.
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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.
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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.
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Put a frying pan over high heat and put the olive oil in it.
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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.
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Roast the garlic for 30 seconds so that it turns golden brown without burning.
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Shake the to and garlic in a bowl and sprinkle with the salt and some freshly ground black pepper.
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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.
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Spoon the warm quinoa in shallow plates, divide the to it, sprinkle herb oil over it and serve the quinoa immediately.
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Nutrition
605Calories
Sodium0% DV1.265mg
Fat63% DV41g
Protein28% DV14g
Carbs14% DV42g
Fiber24% DV6g
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