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.
- 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)
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!