Quinoa tray bake

The Daily Telegraph - Telegraph Magazine - - NEWS -

Serves 6

— 4 tbsp olive oil, plus ex­tra

to serve — 6 shal­lots, sliced — 1 tsp fen­nel seeds — ½ tsp ground co­rian­der — 2 gar­lic cloves, chopped — 700ml veg­etable stock — 250g quinoa — 400g butter beans, drained — 200g vine toma­toes, halved — 3 tbsp flat-leaf pars­ley — 3 tbsp basil leaves — 80g pro­sciutto — rocket, to serve — 100g nat­u­ral yo­gurt, to serve

Pre­heat the oven to 200C/ gas mark 6.

Heat a ta­ble­spoon of oil in a heavy-based fry­ing pan over medium-high heat. Fry the shal­lots, fen­nel seeds and co­rian­der for 2-3 min­utes. Add the gar­lic and cook for 3-4 min­utes, or un­til the shal­lots soften and start to caramelise.

Mean­while, bring 500ml of stock to the boil in a saucepan. Add the quinoa. Cook over a medium heat for 12 min­utes, stir­ring oc­ca­sion­ally. Drain and trans­fer to a large bowl. Gen­tly stir through the shal­lots, the butter beans and half of both the toma­toes and herbs. Put into a two-litre oven­proof dish and pour over the re­main­ing stock. Scat­ter over the rest of the toma­toes and top with slices of pro­sciutto, but don’t cover all the quinoa. Driz­zle over the re­main­ing oil, sea­son and bake for 18-20 min­utes.

Driz­zle with a lit­tle oil, scat­ter over the re­main­ing herbs and rocket, and serve with yo­gurt.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.