I apologize for not having super awesome photos, but I forgot my camera in Chicago 🙁
I spent Saturday in the Chicago suburbs for a baby shower. I baked brownies and my mom made lemon squares and a fabulous neopolitan cake with ruffles.
Talk about sweet overload.
So, today, although I was recipe testing for a cookbook (sweets of course), I managed to make something, savory, spicy & healthy (egad! I never utter those words on this blog!).
Vegetables, protein and spice. In perfect opposition to all this sweet.
And yes, smoked paprika and aleppo pepper are necessary. Substituting them will make the dish have less pop. But, if you don’t have them, just make the dish without them. It will still be delicious.
| Quinoa with Slow Roasted Tomatoes |
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Recipe Type: Entree
Author:
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 mins
Serves: 4
Before you tell me that this is too much work, or time, it is totally worth it. This is a perfectly easy thing to throw together on a Sunday for lunches for the week.
Ingredients
- 3 large tomatoes, heirloom are best
- 4 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup quinoa, rinsed
- 2 cups stock
- 1 tablespoon smoked paprika
- 1/4 teaspoon aleppo pepper (or cayenne if you can’t find aleppo)
Instructions
- Preheat oven to 225 degrees. Slice tomatoes thinly and arrange on a baking sheet lined with parchment paper. Sprinkle with salt & pepper. Bake for 3ish hours. The tomatoes should look a little shriveled, but shouldn’t be completely dry.
- In a large saucepan or duch oven over medium heat, heat the olive oil. Add the garlic & onion and cook until translucent. Add paprika & aleppo and cook for another 2 minutes. Stir in dry quinoa and cook for 2 more minutes.
- Add the stock, stir and cover. Cook for about 20 minutes, until water is absorbed.
- While that is cooking, cut the tomato slices into quarters.
- When quinoa is cooked, stir in tomatoes and enjoy.
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