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
- Preheat the oven to 400F.
- Roast the quinoa in a dry skillet until it starts to brown.
- Add the broth to the quinoa and cook as directed (usually, bring to a boil, then set to low for 30 min).
- 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.
- When the quinoa and tomato/onion mixture are ready, mix them both together and add in the red tomato, red pepper, and cheese.
- Transfer to a casserole dish and place in the oven for about 20-30 minutes.