Recipe: Quinoa, Feta & Basil

download(Serves 10)


  • 200g Pumpkin, peeled, chopped into 1cm cubes
  • 250g cherry tomatoes
  • 2 Tbsp olive oil
  • ½ cup quinoa, cooked, makes 1, ½ cups
  • 2 eggs, lightly beaten
  • 100g feta, crumbled
  • ¼ cup flour
  • ¼ cup basil, chopped, plus extra eaves to serve
  • ¼ cup semi-dried tomatoes, chopped
  • 1 clove garlic, crushed


  • Preheat oven to 200°C.
  • Toss pumpkin and tomatoes in half the oil.
  • Season to taste. Spread the pumpkin over a baking tray. Bake for 10 minutes. Add tomatoes, then bake for a further 10 minutes until pumpkin is tender. Cool.
  • In a large bowl, combine all ingredients except roasted tomatoes. Mix well and season to taste.
  • Shape quarter-cups of mixture into patties, pressing firmly to bind together. In a large frying pan, heat remaining oil on medium.
  • Working in two batches, cook patties for 3-4 minutes each side until golden.
  • Drain on a paper towel.
  • Serve warm or cold with roasted tomatoes and basil leaves.

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