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This broth is like a warm cuddle in a bowl. Entirely nourishing and quick to make, it is a seriously delicious option for a cozy night in.
Recipe type: Main Course
Serves: Serves 2-3
  • 1 tablespoon of vegetable Bouillon powder (or 1 vegetable stock cube)
  • 1500ml of hot water
  • 225g (7.6oz / 1.5 cups) of quinoa
  • 250g (8.5oz) of cherry tomatoes
  • 2 tablespoons of water
  • 1 teaspoon of olive oil
  • 1 large or two medium cloves of garlic, roughly chopped
  • ½ a medium red chilli
  • 25g (0.9oz / 1 cup) of parsley, roughly chopped
  • 15g (0.5oz / ⅔ cup) of mint, roughly chopped
  • 1 generous handful of lettuce (ideally Romaine or something with good crunch factor), finely chopped
  • Generous pinch of salt and grind of pepper
  • 70g (2.5oz / ½ a cup) of feta cheese
  • Juice of ¼ lemon
  1. Start by whisking the Bouillon powder or stock cube into the boiling water to thoroughly dissolve. Next, cook the quinoa in a pan over a medium heat with about 600ml of the vegetable stock. Leave it to simmer for about 20-25 minutes (or as per packet instructions) until it's ‘tails’ have started to sprout and it has softened.
  2. Meanwhile, place the tomatoes in a dry pan on a medium heat and toss until they start to blacken on all sides* (see notes below). It may smoke a bit but just hold your nerve. Next, roughly chop your garlic and chilli - I like to chop the garlic rather than crush it in a press, as it means you get delicious little bites of golden garlic at the end.
  3. Once the tomatoes have got some nice colour on them, add the water to the pan to cool it down before adding the olive oil, garlic and chilli. Continue to cook over a medium heat for a few minutes until the garlic turns a nice golden colour. Gently stir so that the tomatoes are coated and then remove from the heat.
  4. Roughly chop the parsley, mint and lettuce. With the lettuce, you just want thin strips that are about 0.5cm long - they add a really nice texture to the broth. Once the quinoa is cooked, add the remaining stock, bring to the boil and then stir through your herbs and lettuce. Season with salt and pepper.
  5. Ladle the quinoa into bowls and top with the tomatoes and some crumbled feta. Finally, squeeze a little of the lemon juice over the top, to taste.
* If this stage freaks you out a little, just roast the tomatoes with the garlic and olive oil in the oven for around 5-8 minutes at 170°C. They should be ready when the skins start to split.
Recipe by Clove Food Co. at