This year we have 2 over-eager cherry tomato vines that we’re
basically living off of right now. It’s clearly time to tomato ALLTHETHINGS on
the blog and give you oodles of ideas for using up those ripe Summer tomatoes!
For this healthy tomato-studded recipe you can use cherry,
grape, plum, heirloom, or any type of tomatoes you have handy. Whether they
come from your garden, Farmer’s Market, or grocery store matters not. Just grab
some ripe tomatoes and meet me in the kitchen!
Ingredients
- 1/2 cup dry quinoa
- 3/4 cup water
- 2-3 cups chopped/sliced tomato
- 15 oz can chickpeas, drained and rinsed
- 1/4 cup chopped green onion
- 1/4 cup fresh lime juice (from 2 limes)
- 2 TBSP avocado oil
- 1 clove garlic (smashed and minced)
- 1 TBSP fresh chopped parsley
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp pepper
- additional fresh chopped parsley to taste
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop, slice and prep the remaining ingredients.
Full Instructions : Click Here
