roasted tomato garlic quinoa.

I have been on a tomato bender ALL week – I’ve had the most intense craving for them. Salsa, cherry tomatoes, pasta sauce with beans… I’ve covered much of the standard tomato gamut in the last several days. [I suppose this is symptomatic of giving up sugar: my cravings for whole foods have amplified — it’s kind of awesome!]. So how to continue to indulge a healthy craving tonight?

I’ve yet to do my week-of-prep cooking, so planning tonight’s dinner was a bit of an adventure in ingredient-combining. There was much sleuthing in the fridge, pantry, and produce basket to see what I could cobble together. Kabocha squash, quinoa, green onions, and of course, tomatoes… voila!

This simple dinner is great for the end of the week if you haven’t yet had the chance to shop or prep for the week. It could be tossed together with pretty much anything hanging around in the kitchen! Use whatever oil you have to sauté the garlic and onion (which could be any variety); add your favorite spices to the quinoa (red, white, or black); toss in a can of your favorite bean (white, kidney, black, or lentils); add a handful of your favorite nut (walnuts would be great here). It would also work well with any other veggies you have in the fridge; if you want them soft, just add a little earlier in the cooking process to ensure they tenderize a little bit. You could also toss them in raw!

Roasted Tomato Garlic Quinoa photo (18)
Serves 3

3 tsbp olive oil
2 cloves garlic, minced
4 green onions, chopped
1 1/2 cups cooked quinoa
1 small can diced fire roasted tomatoes, drained
[look for an organic brand without additives, extra salt, or preservatives]
1 tsp onion powder
1 tsp garlic powder
sea salt and pepper to taste
1/4 cup pistachios

1. In non-stick pan, heat oil and saute garlic and onion until soft.
2. Add quinoa; stir to combine. Cook for five minutes.
3. Add spices and tomatoes. Stir to combine. Cook for five minutes more.
4. Remove from heat.
5. Add pistachios and toss gently.
6. Serve!

We served this in baked kabocha squash halves*, sprinkled with a little more pepper and pink Himalayan salt. So yummy! The quinoa mixture would also be great atop a salad, with steamed greens, or as a baked potato filling. We’ll definitely have some leftovers and plan to enjoy just on its own at work this week!

Happy Sunday, everyone.

– amy

*Cut kabocha squash in half, longways. Coat orange flesh with olive oil.
Bake on a foil-lined baking tray at 450F for 40 minutes.
Let cool slightly before flipping over to fill.


 

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