Tuesday, April 10, 2012

Quinoa with Roasted Tomatoes, Walnuts & Olives

You know what last Sunday was?


Easter.  Noun.  the day where you eat chocolate bunnies and pastel candies until you pop.

Right?  Yes.  But now it's Tuesday and I'm feeling a little chocolate-d out.  You know what tastes just as good and makes you feel a whole lot better afterward?  Quinoa.  Pronounced "keeeen-waaaah."  It's fluffy and delicious and super good for you.  It works well with all sorts of flavors and can be eaten for breakfast, lunch and dinner!

This here is my favorite way to eat quinoa.  Oh my goodness.  Blackened sweet cherry tomatoes mix with juicy kalamata olives. Sweet and tangy.  Plus the crunchy, nutty goodness of walnuts. Boiling the quinoa in paprika and cumin makes magic. This dish is loooove.

Quinoa with Roasted Tomatoes, Walnuts and Olives
from Eat Live Run

Serves 4

1 cup quinoa, rinsed
3 cups water
16 oz cherry tomatoes
1/2 cup pitted kalamata olives, roughly chopped
2 bay leaves
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt (or, to taste)
1/2 cup walnuts, roughly chopped

Preheat oven to 400.

Spread the walnuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden.  Remove and place toasted walnuts in a mixing bowl.

Spray foil with cooking spray and place cherry tomatoes on top.  Roast tomatoes for 30 minutes.  They will start to burst and char—this is good!  After 30 minutes, remove tomatoes from the oven and place in the same bowl with the walnuts.

Combine the quinoa, bay leaves, water and spices in a saucepot over high heat.  Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa has absorbed all the liquid.

Add the quinoa to the walnuts and tomatoes and stir in the olives.   Season with salt to taste.  Serve chilled.

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