Quinoa, Cashew, Broccoli & Feta Bake
Serves 4
Ingredients:
1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled
- Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
- Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
- While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
- Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.
Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.
Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake