This TikTok recipe hack has taken the social media world by storm! I decided to take the idea and make a healthier version! Adding the Red Tractor Tri Colour Quinoa instead of pasta makes this dish gluten and wheat free, Quinoa is also a better source of protein and fibre and adds a different twist to this already popular dish.
800g Mixed Colour Baby / Cherry Tomatoes, whole or halved depending on size
200g block of Feta Cheese
2tsps Mixed Dried Herbs
A good drizzle of Extra Virgin Olive Oil
2 cloves Garlic, sliced, crushed or hole
Himalayan Salt and Fresh ground Black Pepper
100g fresh Baby Spinach
A handful of Fresh Basil Leaves
1 cup Red Tractor Tri-Colour Quinoa, rinsed
2cups Chicken or Vegetable Stock
1 heaped tsp Pesto
Pre-heat fan forced oven to 180°C. In a large baking dish place the tomatoes, any larger ones cut in half. Drizzle olive oil over the tomatoes and season with salt and pepper, give these a good stir with your hands to get all of the tomatoes coasted in the oil. Then make a hole in the middle of the baking dish and place the feta. Drizzle olive oil over the feta and then sprinkle the herbs over the tomatoes and the feta. Place the baking dish in the oven for 30 minutes.
While that is cooking, heat the stock and add the pesto. When this is up to the boil and the rinsed quinoa and cook for 12-14 minutes or until all the stock is absorbed. Turn the cooked Quinoa off and put a lid on the pan.
When the tomatoes and feta are cooked take the baking dish out of the oven, squash and mix the tomatoes and the feta to form a chunky sauce. Add the spinach and let the heat from the sauce wilt the leaves, tip the cooked quinoa into the sauce mix and combine. Once the quinoa and sauce and well mixed add the fresh basil leaves and then serve. This can be eaten by itself or with a fresh green salad.
Recipe by My Foodie Coach