#168 quinoa porridge with grilled tomatoes and garlic

from Plenty More

This is one of those miraculous Ottolengi recipes that I made because I actually had everything around and was trying to use up ingredients rather than fill my pantry even more. It happens to be such an excellent dish. It starts with quinoa that is overcooked in vegetable broth and mixed with butter, feta and parsley, then it is topped with a mix of tomatoes and garlic cooked on high heat, fresh mint, and a drizzle of herb oil. Everything was comforting and familiar, yet bright and not too heavy. So good!

Previous
Previous

millet and sweet potato porridge

Next
Next

tropical fruit salad with mango-lime dressing