Final recipe from our week trying out Ottolenghi’s Plenty More cookbook!

Quinoa porridge does not sound appealing, but as you basically cook it as polenta it gets a fabulous and very satisfying consistency!

Although quinoa is not likely to become a favorite ingredient of mine, this recipe surely comes into the realm of comfort food. Rich from the butter and feta and – as always with Ottolenghi – the flavors are cranked up to 11: the fresh herb oil also packs some heat and goes so well with the feta chunks, while the pan-roasted tomatoes are bursting with flavor too. Everybody loved it and therefore (barely) served 4.

The recipe

For the herb oil

  • 1 green chili pepper, deseeded and roughly chopped
  • 15g / ½ cup parsley leaves
  • 15g / ½ cup mint leaves
  • ½ tsp salt
  • 120ml / ½ cup olive oil

For the quinoa porridge

  • 250g / 8oz quinoa
  • 1 liter/ 4 cups of vegetable stock
  • 30g / 2 tbsp unsalted butter
  • 10g / 1/3 cup flat-leaf parsley, chopped
  • 100g / 3oz feta, crumbled into chunks of about 1 cm / ½ inch
  • 1 tsp olive oil
  • 250g / 8oz baby plum tomatoes
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon salt
  • 10g / 1/3 cup mint leaves, chopped
  1. To make the herb oil, place all the ingredients in a small bowl of a food processor and blitz to make a thick, yet smooth sauce.
  2. In a medium saucepan bring the quinoa and the stock to a boil. Then reduce the heat to keep at a simmer for about 25-30 minutes, stirring occasionally until reaching a porridge-like consistency.
  3. While the quinoa is bubbling away, heat the olive oil in a large frying pan over high heat. When the oil is hot, add the baby plum tomatoes to the pan and cook for about 5 minutes, shaking the pan occasionally so that all the sides of the tomatoes get some good charring.
  4. Add the garlic slices and cook for 1 minute so that it turns golden brown without burning. Transfer everything to a bowl and sprinkle over the salt.
  5. When the quinoa porridge is done, fold in the butter until it melts, then combine with the chopped parsley and feta, making sure the feta chunks stay intact.
  6. Chop the mint leaves and fold them into the tomatoes
  7. Spoon the quinoa porridge into shallow bowls or soup plates, top with the roasted tomatoes, drizzle over the herb oil, and serve immediately.

Suggested tweaks:
In the above recipe, I slightly tweaked the olive oil content to get a better consistency of the herb oil. The kids would have preferred parmesan over feta cheese, but I’d say: use both and grate some extra parmesan to finish the dish.

Verdict: 9/10, Will definitely be made again.

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