A few weeks ago, I went on an oven-roasted- tomato-making binge that left me trying to come up with new dishes to serve them in.

I’m glad I can always count on my trusty friend [quinoa] to pull through for me.

This Mediterranean Quinoa is the perfect transition from summer to fall because it is light but flavorful at the same time.

I think it’s great as both a side dish or meal – especially scooped up into pita chips! 😉

This recipe was based on one from HERE.

Serves 2-4

Ingredients:

• 1 cup oven roasted tomatoes
• 2 large cloves of garlic, minced
• 1 small zucchini, diced
• 1 yellow pepper, diced
• ¼ cup onion, diced 
• ¼ cup pitted black olives, diced
• ¾ tsp salt
• 2 tbs olive oil
• ½ cup quinoa (I used tri-color)

Instructions:

Cook (and rinse!) quinoa.

Prep ingredients – including the tomatoes, which need an hour and a half in the oven!

Mix quinoa and ingredients together.

Cover and refrigerate for a few hours before serving.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!