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Tomato Quinoa

Savory Tomato Quinoa: A Flavorful Gluten-Free Delight

This Tomato Quinoa recipe combines vibrant flavors and is a gluten-free delight.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Quinoa
  • 1 cup quinoa rinsed before cooking
  • 2 cups water for cooking quinoa
For the Tomato Mixture
  • 2 cups cherry tomatoes quartered
  • 1 tablespoon salted butter optional for dairy-free version
  • 2 tablespoons olive oil for sautéing
  • to taste salt adjust to personal preference
  • to taste pepper adjust to personal preference
  • 1 teaspoon garlic powder can substitute with minced garlic
  • 1 tablespoon tomato paste for enhanced flavor
For the Herb Garnish
  • 1/4 cup chopped fresh parsley or substitute with other herbs

Equipment

  • pot
  • Skillet
  • Fine Mesh Sieve

Method
 

Cooking Steps
  1. Rinse quinoa under cold water using a fine mesh sieve for 1-2 minutes until water runs clear.
  2. Combine rinsed quinoa with water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.
  3. Fluff quinoa with a fork and set aside.
  4. In a skillet, heat olive oil over medium heat. Add quartered cherry tomatoes, salted butter, and garlic powder. Season with salt and pepper, and sauté for about 5 minutes.
  5. Stir in tomato paste and cook for an additional 2-3 minutes.
  6. Pour sautéed tomato mixture into the pot with fluffed quinoa and fold together.
  7. Fold in chopped fresh parsley and adjust seasoning with salt and pepper. Serve warm or as a salad.

Notes

Tomato Quinoa can be prepared in advance and stored in the fridge for up to 5 days. It tastes even better as the flavors meld over time.