Quinoa Porridge with Tomatoes and Herb Oil

Quinoa is making its way into our kitchen more and more – it is a delicious grain (actually it is a seed that acts like a grain) and is very easy to cook. This is a recipe that you will love, both for its flavour and its versatility.

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.

This is an Ottolenghi recipe, a cracker of a dish, from his book Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area, or ones that we already have in our kitchen. For this recipe, Ottolenghi chars some cherry tomatoes. But we have used our own dried tomatoes in oil with some lovely roasted garlic that we had sitting in a fridge. It is divine.

It is Ottolenghi Cook the Books Day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes includeΒ Black Glutinous Rice Congee, Sweet Congee with Poached Oranges, Red Rice and Quinoa Salad, and Quinoa, Parsley and White Bean Salad.

Browse all of our Quinoa dishes, and all of our Tomato recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Dried Tomatoes in Olive Oil

Italians and Greek people have a wonderful approach to produce, treasuring the flavours of the individual items and almost reverently preparing them. Traditionally, the approach has been seasonal, and many of the practices continue even today. I love my semi-local Greek Warehouse and their range of not only produce but also equipment – for baking, drying, preserving, squishing, squashing, rolling, and flavouring. From there I get the best jars for all sorts of storage, but also for my pickles and preserves. Recently they also gave me a small booklet of preserving recipes, Mediterranean style.

The recipes are very simple, but it prompted me to share one or two with you. For example, this one. We dry tomatoes routinely – it is a great way to use up excess produce – and often use cherry tomatoes. Sometimes we keep them dried in a jar, ready for nibbling or for intense flavour injections into dishes. Other times we put them under oil, where the tomatoes flavour the oil and the oil flavours the tomatoes.

Now, there is nervousness in the US about keeping foods under oil. Certainly do your research, I won’t recommend a practice one way or the other. It is up to you.

Preserving this way is a traditional and very common practice in parts of Europe. In the rest of the Western world sun dried tomatoes came into fashion in the 1990’s, went out of fashion by 2000 due to over production of poor quality dried and semi dried tomatoes, and are now, apparently, making a comeback. In my kitchen, they never went out of fashion, but we make our own. We do use the dehydrator at times, but I find the moist atmosphere of a low gas oven gives a much better result. Using sun power is the best of all.

Similar recipes includeΒ Braised Tomatoes with Herbs, Semi Dried Tomatoes with Pomegranate Molasses, Oven Dried Tomatoes with Sumac, and Dried Okra Snack.

Browse our Preserves and Pickles. Or explore our Late Autumn dishes.

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