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! š
This recipe was based on one from HERE.
Serves 2-4
Ingredients:
- 1 cupĀ ovenĀ roasted tomatoes
- 2 large cloves of garlic, minced
- 1 small zucchini, diced
- 1 yellow pepper, diced
- ¼ cup onion, dicedĀ
- 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!Ā
I love when people use quinoa in unexpected ways. I was first introduced to it as a substitute for rice, but I’ve heard of making quinoa mac and cheese and all sorts of things! Great ideas.
Thanks, Amy! You might like try this broccoli cheddar quinoa bake I made a little while ago. It’s one of my favs.
https://chickennuggetgirl.com/2013/07/31/broccoli-and-cheddar-quinoa-bake/
I love to add quinoa to my salads. This looks super good!
Oooh I should start doing that again. Thanks, Juli!