One grain that the book definitely does not have in it is quinoa. In my home, I use wild rice and/or quinoa as much as my go to basmati, jasmine, or long grain rice. However, I have never toasted it before. It adds an additional flavor profile. Yes, this dish also includes blistered tomatoes. It may seem like blistered tomato overload, but I made this dish around a month ago and it was the inspiration for my previous dish.
Toasted Quinoa with Spinach, Blistered Tomatoes, and Walnuts
Adapted from Fresh, Fast, and Vegetarian
1 1/2 cups quinoa
3 Cups of vegetable broth
2 Tbs olive oil
3 garlic cloves minced
1 tsp coarse salt
1 1/2 cups cherry tomatoes
1 bag of baby spinach
1/2 cup walnut pieces
1/2 cup parmesan cheese
1/4 cup torn basil leaves
Rinse quinoa for 1 minutes in a fine mesh strainer and shake, removing as much water as possible. Put 1 Tbs of oil into large skillet. Add the quinoa and stir over medium heat until light brown. This takes around 10 minutes. Add garlic and cook for 30 seconds. Then add 3 cups of vegetable broth and bring to a boil. Cook, covered, over medium low heat until the water is absorbed and quinoa is cooked, approximately 20 min.
Heat 1 tablespoon of oil in small skillet over medium high heat. Add whole tomatoes and agitate them by shaking skillet back and forth for around 5 minutes. You will se the tomatoes begin to blister and pick up some color. Put to the side
Preheat oven to 375 degrees. Lay walnut pieces on baking sheet and roast for 5 - 10 minutes until they start to brown. Put to the side.
Put spinach in the quinoa and cook over medium heat until wilted, around 3 minutes. Add tomatoes, walnuts, cheese, basil and fluff to combine.