Quinoa with Olives and Olive Oil
Servings
2Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers. Serve hot or cold.
Ingredients
| 8 cherry Grape or cherry tomatoes |
| 2 large Green onions |
| 1 spray Spray olive oil |
| 3 cup Water |
| 1/8 tsp. Salt |
| 1/2 tsp. Dried marjoram |
| 1/2 cup Quinoa, uncooked |
| 8 large Green olives (kalamata olives, cut into slivers) |
| 2 tsp. Olive oil |
Instructions
Place the tomatoes in the oven on a piece of aluminum foil.
Roast for 20 minutes.
After the tomatoes have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.
After 20 minutes, remove the tomatoes and set aside to cool.
Remove the green onions and place on a plate to cool.
When the green onions are cool, slice into 1/4 inch sections.
Place the water, salt, and marjoram in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.
When the quinoa is cooked, add the tomatoes, the green onions, olives and extra virgin olive oil.
Stir gently and then serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sometimes simple is best. Great roasted veggies and the savory flavor of olives combined with the flowery sweetness of olive oil.