Delicious recipes to try
1 tbs olive oil, 1 tbs butter, 1 large onion, finely chopped, 3 cloves garlic, finely grated 60g sun-dried tomatoes, finely chopped 1 tsp dried oregano 1 x 400g tin diced tomatoes, undrained, 200g quinoa, rinsed and drained 500ml hot vegetable stock Freshly ground black pepper 125g kalamata olives, pitted and halved 3 tbs flat leaf parsley, chopped Extra virgin olive oil, extra 90g haloumi cheese, coarsely grated 60g parmesan cheese, grated Flat leaf parsley, roughly chopped, to garnish
Add oil and butter to a large saucepan on medium heat until the butter melts. Add the onion and saute until soft. Stir in the garlic, sun-dried tomatoes and oregano and cook for about one minute. Add the tomatoes, quinoa and stock. Season with pepper to taste – no need to season with salt as there are ingredients in this dish that are quite salty including the olives and cheese. Stir well. Bring to the boil, reduce the heat, cover and simmer for about 20 minutes until all the stock is almost absorbed. If you think of it – and only if you think of it – give the pot a stir once or twice. Stir in the olives and cook for another five minutes then stir in the parsley, a good drizzle of olive oil, haloumi and parmesan cheese. Remove from the heat and leave to stand for about five minutes until the quinoa is soft and creamy. Serve with parsley and a little more parmesan sprinkled over.