From The Ground Up! Events | Kim’s Quinoa
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Kim’s Quinoa

Kim’s Quinoa

Kim’s Quinoa

LIP SMACKING Roasted Tomatoes    Total prep & cooking time: 30 mins

1 – 10.5 oz. of Cherubs sweet grape tomatoes

2 cloves garlic, minced

Basil or garlic infused EVOO

Fresh basil cut into ribbons

Freshly grated parmesan cheese

Balsamic glaze (find this in the balsamic vinegar section of the grocery store)

Salt and pepper to taste

Preheat oven to 350. Rinse and drain tomatoes. Place in 8” round iron skillet. Drizzle with EVOO (3 T), salt & pepper to taste. Place in oven and cook until skins begin to pop – about 20 mins.  Remove & sprinkle fresh basil on top  (use as much as you want). Moderately cover with parmesan cheese. Drizzle glaze on top. Set aside.

This recipe is also delicious as an appetizer w/bread or incorporated into a salad (after it’s cooled down – I use it in place of my dressing)

Fresh spinach or kale – generous hand full of either

Roasted asparagus – bite size

Roasted sweet potato – bite size

Roasted red bell pepper – bite size

Crumbled goat cheese

Avocado – diced

I roast of tray of my favorite veggies ahead of time so I can add them to anything throughout the week. Look up how to roast vegetables on the internet. If you’ve never roasted veggies you’re missing out on some good eatin’

1 C Quinoa

2 C bone broth (or your choice, chicken, vegetable)

½ small onion – chopped

Bring broth to a boil, add onion and quinoa. Reduce heat to simmer, cover and cook 10-12 mins. Remove from burner, fluff, stir in tomatoes, greens & goat cheese. Top with asparagus, sweet potato, bell pepper. Cover and set aside for 15 mins.

Make sure you use an oversized pot so you’ll have room to stir in the tomatoes, greens, etc.

Serve in a pasta bowl with diced avocado.

For breakfast:

Reheat leftover quinoa, add a fried egg

 

 

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