Want a great healthy side dish for dinner or lunch? Try this Quinoa with Roasted Tomatoes and Garlic.
Quinoa is an ancient grain that has taken our present world by storm! It is a wonderful source of fiber and can be used as a complete protein in a plant-based meal. It’s simple to cook and quite versatile as well. Try this simple dish! I think you will be surprised by its rich, delicious flavor!
Quinoa with Roasted Tomatoes and Garlic
A delicious side dish for dinner or lunch!
- 1 cup dried quinoa
- 2 1/2 cups water or low-sodium vegetable broth
- 1 pint grape tomatoes
- 6 cloves garlic
- 1 onion sliced thin
- 5 ounces fresh baby spinach chopped
- 1/4 cup pine nuts toasted
- 2 tablespoons crumbled goat cheese
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Preheat oven to 400 degrees (I used convection roast).
Place grape tomatoes, garlic and sliced onion on a cookie sheet with raised sides. Toss with 1 T. olive oil and season with salt and pepper.
Roast in 425 degree oven for about 30-45 minutes until soft and slightly browned. Set aside.
While vegetables are roasting, toast the pine nuts in a medium pan for a few minutes until browned. Remove from pan and set aside.
In the same pan, toast dry quinoa over medium heat for 5 minutes, stirring constantly, until slightly browned. (Toasting the quinoa adds a nice flavor but is an optional step.)
Add the water or broth to the pan with the quinoa and raise heat to bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 20-30 minutes. When it's done, leave it covered and set aside.
When roasted vegetables are done, combine quinoa, tomatoes, garlic, onions, spinach and goat cheese in serving bowl. Toss. Top with toasted pine nuts. Season with salt, pepper and an additional tablespoon of olive oil if needed. Serve hot, room temperature or cold.