I hope everyone had a wonderful holiday. Before the season closes out with more NYE gluttony, let's go a little healthy again. Of course, this is warm, so it's very comforting, and if you had a little bit too much to drink last night, plop an egg on top before you bake it and get that warm, runny goodness.
Quinoa and Tomato Bake
Serves: 1 Time: 30-40 minutes Difficulty: Can even do it hungover
- 1/2 c. quinoa
- 1 c. vegetable stock
- 1/2 shallot, diced
- 1 garlic clove, minced
- 2 small tomatoes, sliced
- 3 cherry tomatoes, sliced
- 5-6 basil leaves, torn
- 1/2 T. olive oil
Preheat the oven to 350 degrees.
Heat the oil in a small pot. Add the shallot and garlic, season with salt, and let them soften for 2-3 minutes. Add the stock and bring it to a boil Add the quinoa and cook it according to instructions - usually 12 minutes, covered. Fluff it with a fork.
Place half of the tomatoes in a baking dish. Season with salt and pepper. Scoop the quinoa into the dish. Top with the remaining tomatoes and season with salt and pepper again. Bake in the oven for 20 minutes and top with the torn basil. Drizzle a little bit of oil over the top (optional).