Quinoa with Cherry Tomatoes, Feta Cheese & Fresh Basil Recipe

Let's be honest. When you hear "quinoa," a shiver of dread often runs down your spine, doesn't it? It’s usually followed by images of bland, dry, overly virtuous meals that promise boundless energy but deliver only boundless boredom. Quinoa, bless its nutrient-dense heart, has become the edible equivalent of that friend who always reminds you to recycle, even at a party. Useful, important, but not always the life of the… well, the party.

But what if I told you there’s a way to unlock quinoa’s inner superstar? A method so shockingly simple, so outrageously flavourful, that it might just convince you to invite quinoa to your next BBQ – and actually be happy about it? Ladies, gentlemen, and fellow food enthusiasts who are tired of pretending to enjoy "earthy" flavours, prepare yourselves for Quinoa with Cherry Tomatoes, Feta & Basil.

This isn't just a recipe; it's a personality transplant for the humble grain. It’s where vibrant, juicy cherry tomatoes provide the much-needed pop of sweetness, where salty, crumbly feta brings the unapologetic tang, and where fragrant basil waltzes in like a fresh breeze on a summer's day. Suddenly, quinoa isn't just "good for you" (though it totally still is, shhh!), it's genuinely, delightfully, delicious.

No more forcing down bowls of what tastes suspiciously like birdseed. No more sighing dramatically over your sad desk lunch. This is healthy eating doing a superhero landing, complete with a tiny, edible cape.

Prep Time: 15 mins
Cook Time: 15-20 mins
Serves: 4

Ingredients:
250g quinoa
500ml chicken stock
150g cherry tomatoes
handful of fresh basil leaves, chopped
75g crumbled feta cheese
salt and pepper, to taste
juice of 1 small lemon

Instructions:

1. Rinse the quinoa and in a small sauce pan on high heat add the quinoa and chicken stock. Bring to the boil and then reduce the heat and simmer for 12 minutes or so, or until the stock has been absorbed.

2. Once the quinoa is cooked, fluff it up with a fork and allow to cool to room temperature.

3. Toss the quinoa with the cherry tomatoes, basil and feta. Add the lemon juicem season with salt and serve.