1 cup quinoa, rinsed and drained
1/2 cup organic dried tomatoes, sliced +
4 spring onion, white part only, finely sliced
1/4 bunch basil, leaves picked, stalks finely chopped
2 1/2 cups vegetable stock
1 cup cherry tomatoes, halved
1/4 cup kalamata olives, sliced
1 teaspoon nutritional yeast (can omit if using cheese)
75g goat cheese, crumbled (optional)
sea salt and black pepper
Place quinoa, dried tomatoes, spring onions and basil stalks in a small saucepan with stock and pinch of salt. Bring to the boil, then remove lid, reduce to simmer to 10 minutes. Stir through basil leaves, cherry tomatoes, olives and nutritional yeast.Spoon into two serving bowls and top with goat cheese (optional), a good grind of black pepper and serve.
+ Dried tomatoes provide a lovely rich flavour however should they not be on hand, simply swap them for an extra cup of cherry tomatoes, reduce the liquid by 1/2 cup and stir all tomatoes through at the end.