Quinoa Medley Recipe

20 09 2011

I’ve already posted about how to cook up quinoa and how to roast cherry tomatoes.  I freely admit that I take most of my directions and inspiration from this 101 Cookbooks recipe.  I riffed on it a bit, based on what I had available and my tastes.  If I made it again, I’d definitely lower the portion of quinoa down to 1.5-2 cups and add in more spinach because although it is the mother of all grains, I still prefer more veggies than grains.  It must be because of my rice phobia.  Don’t judge.

Quinoa Medley Recipe- Adapted from here.  Serves 6

  • Splash of olive oil
  • Dash of sea-salt
  • 1/2 onion, diced
  • 3 cups cooked quinoa (for instructions on how to cook it, see here)
  • 1 cup corn
  • 3/4 cup black beans
  • 2 cups spinach
  • 1/3 cup of pesto + more to taste
  • 1/3 cup of toasted pine nuts
  • 1/4 cup of roasted cherry tomatoes or sundried tomatoes (for the best roasted cherry tomatoes ever, see here)

Directions:

  1. Measure out your quinoa, corn, beans, spinach, pine nuts.  Maybe I’m slightly scatter brained, but I find it helpful to do this before I start, so I can dump it in as I go.
  2. In a large skillet, heat olive oil and salt on medium-high heat.  Stir in onion and cook for 2 minutes.
  3. Stir in quinoa, corn, black beans and cook until sizzling, roughly 3 minutes.
  4. Stir in spinach until wilted and remove from heat.
  5. Stir in pesto and pine nuts.  Add more pesto to taste.
  6. Serve topped with cherry tomatoes.

This is a great vegetarian meal, or is a delicious side-dish.  I ate it with baked chicken and was stuffed.  You could throw in some tofu (a la the original recipe) or slice up some baked chicken and toss it through.  I think it would also be delicious with feta and chickpeas.  It is a great dish to use as a base and throw in whatever your pantry has.  Enjoy!





Roasted Cherry Tomatoes

11 09 2011

I love a good side dish.  A few weeks ago, I went out to a  fancy local restaurant with a friend, Barracuda Grill.  The food was hit-and-miss, which was somewhat disappointing.  It is allegedly Michael Douglas and Catherine Zeta-Jones’ favourite restaurant on-island- my guess is, they get to order off of a different menu.  I loved my meal (a slightly seared yellowfin tuna with gnocchi, hummus and a balsamic whip), but my friend’s food (some sort of lobster pasta dish) just wasn’t that good.  What I found was so delightful about my meal, however, was that although the fish was beautifully prepared and tasted great, the side dishes both complimented the fish and also provided a new palette, a different type of taste.  My friend’s dish was a lot of the same, so she was stuck with the mediocre lobster.  We ended up drinking lots of wine and having a gorgeous gingerbread dessert which saved our dining experience.  But the dinner got me thinking about side dishes.

This roasted cherry tomato is part of a recipe I made recently (and plan on posting here), but I would eat it a million times over- by itself, thrown into pasta, with goats cheese and pesto on foccacia, tossed with fresh mozzarella balls- I can’t wait to make it again in a bigger quantity to try it all out.  And I promise, I will be sure to talk about it.  Here they are below, all chopped and ready to be made sexy.

Roasted Cherry Tomato Recipe

  • 1 cup cherry tomatoes (next time, I plan on doubling this, so maybe you want to do the same!)
  • 2-3 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 dash of seasoning salt (You can use regular salt or sea salt, but I really like seasoning salt.)
  • Several dashes of coarse sea salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut cherry tomatoes in half.  Arrange in a large oven-proof baking dish.
  3. Mix olive oil, brown sugar and seasoning salt in a bowl.
  4. Pour olive oil mixture over tomatoes, tossing to coat.
  5. Ensure all tomatoes are cut-side up.  Sprinkle with a few dashes of coarse sea-salt on top.
  6. Place in oven and bake 45 minutes, or until tomatoes are shrunken and sweet.

I will have dreams about these tomatoes.  I served them as a garnish to a quinoa dish and my dad wanted to know if he could have more.  I may have snuck a few out of the dish to eat them solo, but I’m not confessing to anything.