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    21st December 2008

    Quinoa with Corn, Kale, Roasted Cherry Tomatoes… and more…

    posted in Main Dishes |

    quinoacornkale

    Lisa spotted this everything-but-the-kitchen-sink quinoa recipe over at 101 Cookbooks, where it’s titled “Heather’s Quinoa”. We’re glad that Heidi decided to post this mish-mash, we both really enjoyed all the different tastes and textures. We had a small block of Gruyere left in the fridge, so we also invited that little guy to the party.

    Chris says:

    Holy; what *isn’t* in this quinoa?

    Lisa says:

    Not much, isn’t it awesome?

    Chris says:

    Yeah — I like all the surprises. Also, it’s surprisingly filling.

    Lisa says:

    I’m sure the biscotti we’ve been eating all afternoon contributed to that.

    Chris says:

    Well yeah, somewhat…

    Lisa says:

    Wow — I just realized that even Abbie could eat this — there are no “gross vegetables”

    Chris says:

    Oh please; you would have had her at pesto

    Lisa says:

    Well, we’ll have to make it at least one more time then!

    Quinoa with Corn, Kale, Roasted Cherry Tomatoes… and more…
    extra-virgin olive oil
    sea salt
    brown sugar, spoonful
    1 shallot, minced
    2 cups quinoa
    1 cup corn, fresh or frozen
    1 bunch kale, finely chopped
    2 cups firm nigari tofu, browned
    1/3 cup pesto
    1/3 cup pepitas
    1/2 cup cherry tomatoes
    1/4 cup shredded Gruyere cheese

    Roast the cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Add a splash of olive oil, a spoonful of brown sugar, and some few pinches of salt, and pour over the tomatoes. Toss to coat the tomatoes, and flip them so they’re cut-side up. Place in the oven and bake for 45 minutes, until the tomatoes look shrunken and delicious.
    While the tomatoes bake, rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when completely tender. Drain any extra water and set aside.
    In a dutch oven heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Add the quinoa and corn and cook until sizzling. Stir in the kale and the tofu, cooking until tofu is heated through. Remove from the heat and stir in the pesto and pumpkin seeds. Stir until the pesto is well incorporated. Transfer onto a platter and top with the shredded Gruyere and cherry tomatoes.

    Serves 4 – 6

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    This entry was posted on Sunday, December 21st, 2008 at 10:46 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 5 responses to “Quinoa with Corn, Kale, Roasted Cherry Tomatoes… and more…”

    1. 1
      On December 22nd, 2008,Autumn said:

      That definitely looks like my kind of dinner! I love your guys’ blog!! It’s so awesomely awesome. ;)

    2. 2
      On December 23rd, 2008,Stephanie Quilao said:

      That looks utterly amazing! I will indeed try this as I’m a Quinoa fanatic :)

    3. 3
      On December 23rd, 2008,Ursula said:

      looks so delicious, and will need to eat the salad after all the holiday festivities.

    4. 4
      On December 24th, 2008,Nate said:

      Wow, quinoa and gruyere. What an interesting combo!

    5. 5
      On December 28th, 2008,Kevin said:

      That sounds like a tasty and healthy salad!

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