Mediterranean one-pot quinoa pan with feta

Mediterranean one-pot quinoa pan with feta: an uncomplicated recipe with quinoa, cherry tomatoes, courgette, feta and olive oil – quick to make and pleasantly fresh.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 597 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 77 g

Ingredients

• 100 g quinoa
• 200 g cherry tomatoes
• 100 g courgette
• 50 g feta
• 1 tsp olive oil

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Rinse the quinoa thoroughly under hot water in a fine sieve. Wash and dice the courgette; leave the cherry tomatoes whole.
2. Heat the olive oil in a frying pan with a lid and fry the courgette briefly until it takes on a little colour.
3. Add the quinoa and cherry tomatoes, pour in water and season with salt and pepper.
4. Cover the pan and simmer everything over a medium heat until the quinoa is cooked and the liquid has been absorbed.
5. Turn off the heat, crumble the feta over the top and leave the pan to rest, covered, for a moment so the feta softens slightly.
6. Stir gently once before serving and serve the quinoa straight from the pan or on plates while hot.

Good to know

This is the kind of meal I love on long days: little effort, little washing-up, and still properly rounded. Everything cooks in one pan, and at the end it's warm, juicy and lovely and creamy.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); quinoa → millet (also provides fibre and minerals); courgette → aubergine (more texture, also contains fibre); olive oil → avocado oil (heat-stable, with monounsaturated fats)

Allergens

Gluten-free; contains milk (feta). Usually suitable for children when seasoned mildly; in pregnancy, make sure the feta is made from pasteurised milk.