Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta

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5 servings Easy
Total: Active:
0 Ratings 

Ingredients (9)

  • 2 cups quinoa (I used red, but any kind will work)
  • 2 cups veg­etable broth
  • 2 cups dry white wine
  • 7 com­pari toma­toes
  • 5 cloves of gar­lic — minced
  • 1/4 cup extra vir­gin olive oil
  • sprin­kle of salt and pep­per
  • 4 oz crum­bled feta cheese
  • 1 can of gar­banzo beans
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Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta

Quinoa has become one of my favorite meals over the past year, so I am con­stantly try­ing to think up new ways to pre­pare this won­der­ful super­food. I had pur­chased a large pack­age of com­pari toma­toes about a week ago that I never got around to using so I thought I would make use of them before they went bad and roast them with some gar­lic and olive oil (deli­cious on their own).

One of my favorite basic pasta dishes incor­po­rates toma­toes, gar­lic, olive oil and feta so I thought that I would play off of that for din­ner last night. Since the toma­toes were soft and roasted, I thought chick­peas would add nice tex­ture to this. The other key to this dish was cook­ing the quinoa in a lit­tle bit of white wine for some extra zest. The fla­vors all com­bined beau­ti­fully in this warm win­ter meal which has now been added to the top of the list for my favorite quinoa dishes.


  1. 1Cut toma­toes in half and scoop out and dis­card seeds and juice. Toss toma­toes in olive oil and sprin­kle with salt and pep­per. Place toma­toes on a bak­ing sheet and fill each with a sprin­kle of minced gar­lic. Roast at 400 degrees for 30 min­utes or until they start to shrivel a lit­tle.
  2. 2When toma­toes are halfway cooked, start to pre­pare the quinoa. com­bine quinoa, white wine and veg­etable broth in a small pot, cover and bring to boil. Reduce heat and let sim­mer with lid half on for about 15 min­utes or until all of the liq­uid has been absorbed.
  3. 3Remove toma­toes from oven and cut into small pieces, dis­card­ing any stems, and mix the toma­toes and gar­lic into the quinoa. Drain chick­peas and rinse in a strainer with cold water and pat dry. Add chick­peas and feta to quinoa and mix every­thing together.


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