quinoa delish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups dry quinoa6 cups water4 sachets low sodium chicken boullion 2 lbs heirloom tomatoes (slow roasted with 2 tbsp olive oil + 1/2 tsp kosher salt)1/4 cup sunflower kitchen basil pesto80 grams sun dried tomato (thinly slivered)126 grams morrocan dry olives (pitted + halved)84 grams toasted pine nuts3 cup broccoli (steamed + cut into small florets)2 large shallots (finely chopped)3 tbsp olive oil'chili flakessalt + pepper
makes approx 16 1/2-cup servings.
slow roast cored bite-sized heirloom/cherry/grape tomatoes tossed in olive oil (200 degrees) for 3 hours (prepare night before). cook quinoa - let cool. steam broccoli - let cool before cutting into small florets. saute shallots in olive oil over medium heat until clear, add chili flakes/sun dried tomatoes/olives. blend in cooked + cooled quinoa...empty pan into a large mixing bowl. mix pesto with broccoli (let mixture cool before adding broccoli) add roasted tomatoes + pine nuts. serve at room temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user PURPLEPLUMSKY.
slow roast cored bite-sized heirloom/cherry/grape tomatoes tossed in olive oil (200 degrees) for 3 hours (prepare night before). cook quinoa - let cool. steam broccoli - let cool before cutting into small florets. saute shallots in olive oil over medium heat until clear, add chili flakes/sun dried tomatoes/olives. blend in cooked + cooled quinoa...empty pan into a large mixing bowl. mix pesto with broccoli (let mixture cool before adding broccoli) add roasted tomatoes + pine nuts. serve at room temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user PURPLEPLUMSKY.
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 9.7 g
- Cholesterol: 2.5 mg
- Sodium: 681.8 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.5 g
- Protein: 7.7 g
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