Tomato Quinoa Recipe

Packed with Mediterranean flavors, this tomato quinoa recipe is an easy and healthy side dish that's a tasty alternative to rice. Gluten-free.

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Course: Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 223kcal

Rinse the quinoa in a fine mesh sieve under cold water.
Add the quinoa and water to a small pot and place on a high heat.
Bring to the boil and reduce the heat to medium.
Cook for 12 to 15 minutes til all of the water has been absorbed.
Fluff the quinoa with a fork.
While the quinoa is cooking, chop the cherry tomatoes in quarters and place in a skillet with the oil, butter, garlic powder, a few pinches of salt and pepper and the tomato paste.
Cook the tomatoes on a medium heat, stirring occasionally til they break down and become juicy.
When ready, stir the tomatoes into the cooked quinoa along with the chopped parsley. Taste and season with salt and pepper if needed.

The ratio for quinoa to water is 1:2, for every one cup of quinoa, you will need two cups of water. This always results in perfect fluffy quinoa.
Rinse the quinoa before cooking it to remove the bitter flavor.
Start the quinoa in cold water, don’t add it to water that is already boiling.
For more flavor, try swapping the water for broth.