Quinoa with Roasted Balsamic Tomatoes

I can't believe I haven't put this recipe on my blog sooner.  I love quinoa, but especially with tomatoes roasted in balsamic vinegar, olive oil and Herbs De Provence. This warm salad is a perfect side to something grilled or by itself as a light meat free dinner.  Eat it right away while it's nice and warm or munch after it's cool. Either way it's filling, healthy and oh so yummy!


Start by preheating the oven to 375.  Slice up fresh garden tomatoes (cherry tomatoes would be wonderful in this) Seed tomatoes and lay out on a cookie sheet lined with parchment paper or tin foil to make clean up easier.

Drizzle over top tomatoes a generous amount of:
Olive oil
balsamic vinegar

Sprinkle tomatoes with:
Salt and pepper
herbs de provence
dried chives

Bake for 25-30 minutes.

Meanwhile get your quinoa cooking.  You'll need:

2 tbsp. olive oil
1 garlic clove, coarsely chopped
1 cup quinoa
2 cups chicken broth
1 tbsp. Herbs De Provence (a combo of basil, marjoram, thyme, sage, savory and rosemary)
1 green onion, chopped
1 large handful fresh, rinsed spinach
1/3 cup raw almonds, chopped

In a sauce pan heat olive oil.  Add chopped garlic until it's sizzling.  Add in the dry quinoa to pan and toast in the garlic olive oil, stirring to get it all toasted.  Now pour in the chicken broth and add in the herbs.  Bring to a boil then reduce heat to simmer. Put a lid on it and let it bubble until the liquid is absorbed.  Once the liquid has all been absorbed add in the onion, spinach and almonds.

By now your tomatoes should be smelling and looking yummy so pull them out of the oven.  Just dump those baby's right into the quinoa concoction, juices and all.  Toss to combine everything and serve right away.




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Monday, 23 September 2019

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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