2 large potatoes, peeled & diced
1 cup quinoa
2 cups reduced-salt vegetable stock
1 large red onion, sliced
3 cloves garlic, sliced finely
1 tsp ground cumin
2 red capsicums, seeded & sliced
½ cup corn kernels
½ cup frozen peas
125g cherry tomatoes
1 handful coriander, chopped
200g feta, diced
1 handful parsley, chopped
Pre-heat oven to 200oC.
Fill a saucepan with water, add the diced potato and bring to the boil. Reduce to a simmer and cook until just tender. Drain and set aside.
Cook the quinoa as per the directions on pack using the vegetable stock instead of water.
Spray a non-stick ovenproof frypan with olive oil, add the onion, garlic, cumin and capsicum and fry until the onion starts to soften. Add the quinoa, potato, corn, peas, tomatoes and coriander to the pan and cook for 2 minutes.
Place in a large baking dish (22 x 32 cm), top with the cubed feta and bake for 20 minutes. Then grill on high for a few minutes to brown the feta if desired. Sprinkle with chopped parsley
1 1/2 serves of vegies in each serve of this recipe.