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By Laura from G-Fresh + @pices_of_me_ :: Persian Quinoa

Persian Quinoa


4 cups Campbell’s Real Stock Vegetable Salt Reduced

2 cups (350g) quinoa (see note)

Olive oil cooking spray

2 medium red capsicums, roughly chopped

100gms of dates, roughly chopped

2 medium eggplant, roughly chopped

½ Red Onion, Diced

100gms of Raw Almonds, roughly chopped

70gms of Persain Feta

2 tablespoons fresh oregano leaves

1/3 cup lemon juice

Fresh oregano leaves, to serve

1 teaspoon G-Fresh Cumin Ground

G-Fresh Sea Salt, for seasoning


Step 1 Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.

Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add eggplant. Season with G-Fresh Sea Salt. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Remove from Oven.

Add eggplant and lemon juice to quinoa. Add capsicums, onion, dates, almonds, Persian Feta and oregano. Toss to combine. Add G-Fresh Cumin Ground. Toss to combine. Season with pepper. Sprinkle with oregano.

Laura xx

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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