Quinoa always has a rather a wholesome reputation, but this lovely side-dish is so full of flavour and great textures, you don’t really feel like you’re being unduly virtuous. 


  • 1 cup quinoa
  • 2 cups water
  • 1 tsp Marigold vegetable bouillon
  • a handful of cherry tomatoes
  • 3 cloves of garlic, halved lengthwise
  • a drizzle of olive oil
  • some herbs – on this occasion I used some sage and parsley

Set the oven to 200C

Cook the quinoa on the hob over a low temperature. In general with quinoa, you use double the amount of water to grain. In this recipe I used 1 cup of quinoa, to two cups of water, adding a little vegetable bouillon for flavour. Cook for about twenty minutes until the kernels begin to separate.

Meanwhile, cook the tomatoes and garlic in an oven-proof dish with a little olive oil. This time I added some sage, but sometimes I use rosemary or thyme. Cook for about twenty minutes.

Add the baked tomato mixture to the quinoa, serve with a sprinkling of chopped parsley.

SERVES 2 as a side dish.