Pan Roasted Tomatoes with Quinoa
Pan Roasted Tomatoes with Quinoa could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This side dish has 302 calories, 8g of protein, and 14g of fat per serving. For $4.31 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people made this recipe, and 17 would say it hit the spot. Head to the store and pick up quinoa, fresh thyme, fresh flat-leaf parsley, and a few other things to make it today. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a super spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: One Pan Quinoa with Ground Turkey, Kale, Mushrooms, Tomatoes, Pan-Roasted Cod with Roasted Tomatoes and Leeks, and Pan-Roasted Salmon and Tomatoes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 cloves garlic, finely minced
2 pints cherry or grape tomatoes
1 cup quinoa
Salt and pepper to taste
2 cups chicken or vegetable stock, or water
Equipment:
sauce pan
sieve
frying pan
pot
Cooking instruction summary:
In a saucepan, combine quinoa and chicken stock and bring to a boil. Cover and reduce heat to low. Simmer quinoa for about 15 minutes or until tender. Drain any excess cooking liquid (be sure to use a fine-mesh strainer so that the small quinoa grains dont fall through). Return quinoa to the pot, cover and allow to rest.While the quinoa rests, in a large saut pan, heat the olive oil over medium heat. (Be sure to select a saut pan large enough that the tomatoes will be in a single layer as they cook.)Add the garlic to the oil and cook for about 30 seconds being careful not to let the garlic burn.Add the tomatoes, basil, parsley, rosemary, thyme, salt and pepper.Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently so that all sides of the tomatoes roast evenly, until the tomatoes start to soften and lose their firmness.Remove from the heat. Add cooked and rested quinoa to the saut pan with the tomatoes and toss together. Add salt and pepper to taste, if desired.Serve immediately.
Step by step:
1. In a saucepan, combine quinoa and chicken stock and bring to a boil. Cover and reduce heat to low. Simmer quinoa for about 15 minutes or until tender.
2. Drain any excess cooking liquid (be sure to use a fine-mesh strainer so that the small quinoa grains dont fall through). Return quinoa to the pot, cover and allow to rest.While the quinoa rests, in a large saut pan, heat the olive oil over medium heat. (Be sure to select a saut pan large enough that the tomatoes will be in a single layer as they cook.)
3. Add the garlic to the oil and cook for about 30 seconds being careful not to let the garlic burn.
4. Add the tomatoes, basil, parsley, rosemary, thyme, salt and pepper.Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently so that all sides of the tomatoes roast evenly, until the tomatoes start to soften and lose their firmness.
5. Remove from the heat.
6. Add cooked and rested quinoa to the saut pan with the tomatoes and toss together.
7. Add salt and pepper to taste, if desired.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
