Quinoa & Feta Bake


  • 180 min
  • Serves 4
  • Easy


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



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