Peanut butter and jelly, coffee and chocolate, wine and cheese: some flavor combinations simply go together. Tomatoes and basil are another power duo to add to the list. From bruschetta to pasta with marinara, the plant-based pair is the flavor foundation of many classic Italian dishes.
This easy vegetarian recipe touts these red-and-green teammates along with a complete-protein base: quinoa.
The ingredient list calls for both rainbow quinoa and heirloom rainbow cherry tomatoes. However, if you can't find rainbow varietals in your grocery store, white quinoa and regular cherry tomatoes will work just fine. Whatever quinoa and tomatoes you use, just be sure to toast and roast them, respectively, to bring out the essence of each ingredient.
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Ingredients
- 1 pint heirloom rainbow cherry tomatoes
- 2 1/2 tablespoons olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon sea salt
- 1 cup rainbow quinoa, rinsed and drained
- 1 clove minced garlic
- 2 cups low-sodium vegetable broth
- 1 cup chopped fresh basil
- 1/2 cup diced Pecorino Romano cheese
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
Instructions
Preheat the oven to 400 degrees Fahrenheit. Place the tomatoes on a half-sheet pan or cookie sheet, and toss them with 1/2 tablespoon of olive oil. Sprinkle the tomatoes with the red pepper flakes and salt, and roast them in the oven for 20 minutes.
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While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-size pot over medium heat. Add the quinoa. Cook the quinoa for 3 minutes, stirring occasionally. Add the garlic and cook for another minute.
Add the vegetable broth to the pot and turn the heat up to high. Once the broth is boiling, reduce the heat to a simmer and cover the pot. Cook the quinoa mixture for 20 minutes. Turn off the heat, remove the lid and fluff the quinoa with a fork.
Add the roasted tomatoes, basil, cheese, lemon zest, lemon juice and 1 tablespoon of olive oil to the quinoa, and combine. Serve warm or at room temperature.
Serves 4
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