Quinoa & Feta Bake
Overview
- 180 min
- Serves 4
- Easy
Keep for later
Ingredients
1 cup Natural Cashews
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled
Instructions
Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa
Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato
Bake at 190°C for 25 minutes or until golden brown
Dietary Glossary