Ingredients
Scale
- 4 large Big Boy tomatoes
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
- Salt and ground black pepper to taste
Instructions
- Wash the tomatoes under cold running water, rubbing gently to remove dirt.
- Heat olive oil in a medium skillet; sauté diced onion until translucent.
- Add minced garlic, cooking until fragrant, then stir in chopped tomatoes; cook for 5-7 minutes until soft.
- Prepare quinoa according to package instructions, using vegetable broth.
- Combine cooked quinoa with sautéed tomato mixture, season with salt and pepper.
- Plate the mixture, drizzle with balsamic glaze, and garnish with fresh basil before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best flavor retention.
- This dish pairs well with grilled meats or as a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg