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Ingredients

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

Method

Step 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.
Step 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.
Step 3 Stir mushroom, capsicum and half the parsley into the quinoa mixture. Season with pepper. Sprinkle with feta, lemon zest and remaining parsley.

Quinoa & vegie pilaf with marinated feta

How to make Quinoa & vegie pilaf with marinated feta

Ingredients

Method