2 large potatoes, peeled & diced
1 cup raw quinoa
2 cups reduced-salt vegetable stock*
1 large onion, sliced
3 cloves garlic, sliced finely
1 tsp ground cumin
2 red capsicums, seeded & sliced
½ cup canned or frozen corn kernels
½ cup canned or frozen peas
125g cherry tomatoes
1 handful coriander, chopped
200g feta, diced
1 handful parsley, chopped (optional)
You can swap:
Step 1
Preheat oven to 200oC.
Step 2
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.
Step 3
Cook the quinoa as per the directions on pack using the vegetable stock instead of water.
Step 4
Grease a non-stick ovenproof frypan with olive oil, add the onion, garlic, cumin and capsicum and fry until the onion starts to soften.
Step 5
Add the quinoa, potato, corn, peas, tomatoes and coriander to the pan and cook for 2 minutes.
Step 6
Place in a large baking dish (22 x 32 cm), top with the cubed feta and bake for 20 minutes.
Step 7
Then grill on high for a few minutes to brown the feta if desired. Sprinkle with chopped parsley if using.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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