Quinoa porridge with grilled tomatoes and garlic from Plenty More (page 113) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.101 in the US edition.

  • Ganga108 on February 28, 2022

    In this recipe, Quinoa is cooked much longer than usual until a porridge-like texture is achieved, then it is enriched with butter and feta. It is topped with tomatoes and a herb oil, and the result is satisfying and comforting in a way that will appeal both to lovers of quinoa as well as those still in need of some convincing. For this recipe, Ottolenghi chars some cherry tomatoes. But we used our own dried tomatoes in oil with some lovely roasted garlic that we had sitting in a fridge. It is divine.

  • dinnermints on November 15, 2021

    Delicious. Some friends told me ages ago that this was a good recipe, but I kept skipping over it, somehow not finding the idea of quinoa porridge for dinner very enticing. I made it with equal parts red, white, and black quinoa, which worked great. Since I tripled the recipe, I roasted quartered tomatoes at 425° for 30-40min instead of charring them in a pan and then sautéed the garlic separately in a little oil. I added a bit more feta for satiety's sake - I know quinoa has a lot of protein, but have never found it to be very filling - but some diced hard boiled egg on top would also be good. I could have easily used half the amount of oil in the herb oil. Would absolutely make this again.

  • finebec on September 22, 2018

    Does not work well with red quinoa. white makes it a comfort food.

  • Rutabaga on September 26, 2016

    As usual with Ottolenghi, the flavor combination here is really superb. My quinoa did not turn out very porridge-y, however, and I was concerned that adding much more stock would overcook it. The benefit was that it could be served on a plate. It's really the blistered tomatoes and herb oil that make the dish, of course. Unfortunately, the Vitamix has difficulty blending herb oil in small amounts, so it took a long time to blend, but other than that, this is an actually a simple dish to prepare.

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