Using a tomato base to cook quinoa instead of water is a ridiculously easy way to change up the trendy grain and gives it a nice Southern mediterranean twist. Here I’ve served it with some chopped fresh tomatoes, basil and a swoosh of olive oil but you also keep it simple and serve it as a side for chicken, fish or whatever you like. Done in a flash and perfect for unexpected dinner guests or for a busy week night.
Ingredients
- 4 tbsp olive oil
- 1 clove garlic, minced
- 1/2 cup quinoa
- 3/4 cup tomato passata or pureed tomatoes
- 3/4 – 1 cup water
- 1 tsp salt
- 2 sundried tomatoes, very finely chopped
- Handful of chopped cherry tomatoes
- A few leaves of basil, torn
- Additional salt and pepper to taste
Instructions
- In a large pan heat 2 tbsp oil on medium heat, toss in the garlic and quinoa, mixing with a wooden spoon briefly
- Add the tomato passata, water and salt. Let simmer until cooked and most of the liquid absorbed. This should take around 20 minutes. Mix in the finely chopped sundried tomatoes and cover for a few minutes
- Serve on a large plate, top it with tomatoes, basil and some olive oil
