This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits." -E. Lockhart
Sometimes simple is best. Great roasted veggies and the savory flavor of olives combined with the flowery sweetness of olive oil.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Serve hot or cold.
|8 large||cherry tomatoes|
|2 large||green onions|
|spray olive oil|
|1/2 tsp||dried marjoram|
|8 large||kalamata olives (cut into slivers)|
|2 tsp||extra virgin olive oil|
Preheat the oven to 375F.
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.
Serving size: about 1 cup
|Calories 244||Calories from Fat 83|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 34g||10%|
|Dietary Fiber 6g||16%|
|Vitamin A 25%||Vitamin C 32%|
|Calcium 4%||Iron 18%|
|Vitamin K 65 mcg||Potassium 580 mg|
|Magnesium 103 mg|