De­li­cious recipes to try

Isis Town and Country - - Front Page -

In­gre­di­ents

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

Method

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.

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