Slow Roasted Tomato & Garlic Quinoa
Tomato, garlic, basil and you think pasta, right? How about using quinoa instead? It's mild nutty flavor picks up all of these flavors so well. The sweet basil with the sweet and acid tomatoes, slightly bitter garlic topped with sweet and sour balsamic glaze makes for a perfectly balanced flavor combo. I topped mine with pine nuts but they have gotten even more pricey than usual. Walnuts are a great substitute but any nut or seed will do the trick of adding some nice texture to this quinoa dish.
Slow Roasted Tomato and Garlic Quinoa
1 1/2 c cooked quinoa
3 Tbsps olive oil
8 oz grape or cherry tomatoes
4-5 cloves of garlic
chopped green onion
pine nuts or chopped walnuts
Pre- heat the oven to 300 F.
Cut the tomatoes in half and peel the garlic.
Toss the tomato and garlic in 1 Tbsp of the olive oil. Lay the tomatoes only on a sheet pan (not the garlic yet), cut side up and roast for 1 hour. Then add the garlic to the sheet pan and roast another 30 minutes.
In a large mixing bowl add 2 Tbsps olive oil. Add the warm garlic cloves and smash them with a spoon to combine with the oil. Add 1/2 tsp salt (add a pinch or 2 extra if you did not salt the quinoa when cooking it) and stir. Add the quinoa, roasted tomatoes and chopped green onion and stir well.
Plate the mixture, drizzle with balsamic glaze and top with lots of leaves of fresh basil and pine nuts or walnuts.