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Quinoa & vegie pilaf with marinated feta
Quinoa & vegie pilaf with marinated feta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savor the earthy richness of mushrooms in this veggie dish packed with nutrients like B vitamins and selenium.
Ingredients:
  • 9.20 gm olive oil
  • 250g cup mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g (1 cup) quinoa, rinsed, drained
  • 250ml (1 cup) vegetable liquid stock
  • 160ml (2/3 cup) water
  • 300g broccoli, cut into small florets
  • 150g peeled roasted red capsicum, sliced
  • 62.50 ml chopped fresh continental parsley
  • 60g marinated feta, drained, crumbled
  • Lemon zest, to serve
Instructions:
  • In a large saucepan, heat half of the oil over high heat. Sauté mushrooms until golden, about 3-4 minutes. Transfer to a plate. Lower heat to medium, add the rest of the oil, and cook onion, stirring occasionally, until soft, about 5 minutes. Stir in garlic until aromatic, about 1 minute.
  • Combine quinoa, stock, and water in a pot and bring to a boil. Lower the heat and simmer covered for 12 minutes until the water is almost absorbed. Stir in broccoli and cook covered for an additional 2 minutes until the water is fully absorbed. Remove from heat and let it sit covered for 3 minutes to steam.
  • Combine mushrooms, bell peppers, and half of the parsley into the quinoa mixture. Season with pepper and top with feta cheese, lemon zest, and the remaining parsley.

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