This quinoa dish helps to use ingredients that are readily available in the house and it is a substantial meal. The meal helps one to avoid wastage by using remnants of ingredients. The dish is quite colorful which is brought about by the contrast of colors of the ingredient. One thing that makes the meal quite convenient it is quite easy to make. Due to the variety of ingredients in the meal, the taste is quite good. The almonds give the meal a crunchy feel while the tomatoes help to balance the vegetables by its acidic nature. The corn makes the meal to be sweet while the pesto does make the food to be extra delicious. This is a simple and easy recipe to prepare for your family as explained below.
- 2 cups of cooked quinoa
- 1-pint cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 cups dark leafy greens which have been rinsed and chopped. Such as arugula or spinach
- 2/3 cup of the fresh or frozen and defrosted corn kernel
- 1/4 cup pesto
- 1/4 cup of chopped almonds
- salt and pepper
Cut the tomatoes in half and lay cut-side down on the baking tray.
Roast or boil at 450F for about 10-20 minutes until the tomato skin is shriveled. Remove the roasted or boiled tomatoes and keep them aside.
Heat olive oil in a skillet over medium heat and add greens and stir until the greens wilt.
Add the one clove of garlic that has already been minced and stir for a while and remove from the heat source.
Add the quinoa to the cooked greens, corn and pesto until they have all mixed evenly.
Add a pinch of salt and pepper to taste.
Add the tomatoes and almonds to the mixture to act as the topping. You can arrange the topping in a given way to garnish the food.
Serve while warm.
The recipe can be used to serve 2 or 3