Quinoa is an Andean cereal that is considered a super food due to its nutritional values. It is found in health stores, Whole Foods and Trader Joe’s in the US. However, a lot of grocery stores are starting to carry it because of its ever growing popularity. This meal can be served as a lite vegetarian dish or as a side. Here is what you are going to need for this:
Heat the oven to 400 degrees F.
Place the tomatoes in a roasting pan. Drizzle with olive oil, add salt, thyme and black pepper. Roll tomatoes around to coat them completely.
Place in the oven and roast for about 20 minutes. Remove pan from oven and add Balsamic vinegar and sugar. Shake pan to coat the tomatoes. Return pan to oven and cook for an extra 20 minutes.
Remove tomatoes from pan and toss around to coat well. Serve a top of couscous or steamed quinoa.
*HOW TO COOK QUINOA:
Check on the box and see if the quinoa you are using had been pre-rinsed. If not, wash and rinse it 3 to 4 times in order to remove the saponins. Here is what you need to do for 3 cups of cooked Quinoa:
¾ cups raw quinoa
1 ¼ cups water or low sodium vegetable stock
1. Wash the quinoa very well, scrubbing it between your hands and rinsing often until water comes out clear. This will take 3 to 4 times.
2. Place quinoa in a fine sieve colander and allow the water to drain well.
3. Heat a skillet with some oil, over high heat, until very hot. Add the quinoa and toast, stirring constantly, until quinoa turns golden and starts crackling, about 10 to 15 minutes.
4. Bring the low sodium vegetable stock or water to a boil in a separate pot.
5. Add the toasted quinoa. Season with salt – if using stock use salt sparingly. Cover. Reduce heat to low and allow steaming for approximately 20 minutes. The grains should be soft but not mushy. Add a little bit more water if necessary. You will know it is cooked when you have a translucent center with a ring on the outside. Fluff with a fork and serve.