For a food blogger, I am surprisingly prone to getting into ruts.
I find something I like, and then I eat it. Over. And. Over.
It drives the family crazy.
There was a time when this Tomato Quinoa Pilaf was one of those ruts.
This recipe is from the early days of Cooking Quinoa, and I’ll have to say it still is one of my favorites.
It is the kind of dish you assume is going to taste healthy and perhaps a little boring the first time you make it, but that has you saying “wow” after the first bite.
I’m not sure what makes me love this so much. Perhaps it is the way the feta is warmed by the quinoa. Or the brightness the lemon juice brings. Or maybe the blend of fresh herbs.
It worked for me six years ago, and it still works for me today.
This is a rut I don’t mind returning to.
- 1 tablespoon olive oil
- 1 cup chopped shallots or red onion
- 1 teaspoon minced garlic
- 2 cups quinoa, rinsed
- 2 3/4 cups vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1 1/2 cups grape or cherry tomatoes, quartered
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 tablespoons lemon juice
- 6 ounces feta cheese, crumbled
- Heat oil in a saucepan over medium heat. Add onions or shallots and cook for 5 minutes. Add garlic and cook another 30 seconds.
- Add quinoa to the saucepan and sauce for two minutes. Stir in broth, salt and cayenne pepper.
- Bring to a boil and then reduce heat to a simmer. Cover and cook for 18 minutes, until all liquid is absorbed.
- Remove from heat and allow to sit covered for another five minutes.
- Stir in tomatoes, parsley, basil, thyme, lemon juice and feta and serve warm.