Baked Green Tomato Quinoa

quinoa tomato bake

Sometimes it is a cold, rainy, fall day in Pittsburgh and you have no desire to step foot outside the house. In fact, any excuse to use the oven is a good excuse indeed. On days like this, I am grateful when I have a shelf stocked with staple foods and some fresh farmers market picks. And that’s exactly where this recipe came from — a hmmmm, what can I make with all of this stuff  that will be comfort-food-tastic and will add extra heat to the house…

What You Need

  • 1 green tomato, large dice
  • 1 red tomato, large dice
  • 1 small red bell pepper, diced
  • 2 large cloves of garlic, chopped
  • 1/2 medium onion, chopped
  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1/8 cup cheddar cheese, cubed or shredded (optional)

What You Do

  1. Preheat the oven to 400F.
  2. Roast the quinoa in a dry skillet until it starts to brown.
  3. Add the broth to the quinoa and cook as directed (usually, bring to a boil, then set to low for 30 min).
  4. Place the green tomato, onion, and garlic in another skillet with a little olive oil and cook on medium-low until the tomatoes soften and the onions are translucent.
  5. When the quinoa and tomato/onion mixture are ready, mix them both together and add in the red tomato, red pepper, and cheese.
  6. Transfer to a casserole dish and place in the oven for about 20-30 minutes.

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