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Quinoa & vegie pilaf with marinated feta

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 tsp 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) Massel vegetable liquid stock
  • 160ml (2/3 cup) water
  • 300g broccoli, cut into small florets
  • 150g peeled roasted red capsicum, sliced
  • 1/4 cup chopped fresh continental parsley
  • 60g marinated feta, drained, crumbled
  • Lemon zest, to serve


  • 1
    Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate. Reduce heat to medium. Add remaining oil and onion to pan. Cook, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic.
  • 2
    Add quinoa, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is almost absorbed. Stir in broccoli. Cook, covered, for a further 2 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 3 minutes to steam.
  • 3
    Stir mushroom, capsicum and half the parsley into the quinoa mixture. Season with pepper. Sprinkle with feta, lemon zest and remaining parsley.

Source: taste.com.au


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