Quinoa has become one of my favorite meals over the past year, so I am constantly trying to think up new ways to prepare this wonderful superfood. I had purchased a large package of compari tomatoes about a week ago that I never got around to using so I thought I would make use of them before they went bad and roast them with some garlic and olive oil (delicious on their own).
One of my favorite basic pasta dishes incorporates tomatoes, garlic, olive oil and feta so I thought that I would play off of that for dinner last night. Since the tomatoes were soft and roasted, I thought chickpeas would add nice texture to this. The other key to this dish was cooking the quinoa in a little bit of white wine for some extra zest. The flavors all combined beautifully in this warm winter meal which has now been added to the top of the list for my favorite quinoa dishes. Here’s how I made it…
2 cups quinoa (I used red, but any kind will work)
2 cups vegetable broth
2 cups dry white wine
7 compari tomatoes
5 cloves of garlic – minced
1/4 cup extra virgin olive oil
sprinkle of salt and pepper
4 oz crumbled feta cheese
1 can of garbanzo beans
Cut tomatoes in half and scoop out and discard seeds and juice. Toss tomatoes in olive oil and sprinkle with salt and pepper. Place tomatoes on a baking sheet and fill each with a sprinkle of minced garlic. Roast at 400 degrees for 30 minutes or until they start to shrivel a little. When tomatoes are halfway cooked, start to prepare the quinoa. combine quinoa, white wine and vegetable broth in a small pot, cover and bring to boil. Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed. Remove tomatoes from oven and cut into small pieces, discarding any stems, and mix the tomatoes and garlic into the quinoa. Drain chickpeas and rinse in a strainer with cold water and pat dry. Add chickpeas and feta to quinoa and mix everything together.