I have seen and tried many variations of this recipe. Some have no cheese nor chick peas. Some roast the tomatoes in a cooler oven for more time. Some have lots of parsley and lemon juice, like a quinoa tabouli. Here is a starting point to create your own variation. Ingredients 2 cups quinoa 2 cups vegetable broth 2 cups dry white wine 15 - 20 cherry tomatoes 5 cloves of garlic – minced 1/4 cup extra virgin olive oil 1 - 2 tbsps balsamic vinegar leaves from 4 sprigs of fresh thyme sprinkle of salt and pepper 4 oz crumbled feta cheese 150 grams chick peas, pre-soaked and boiled until soft or 1 can of chick peas Herbs to taste - Parsley, basil, purple basil
Method 1. Cut tomatoes in half. Sometimes I scoop out and discard seeds and juice. But sometimes I don't. The first way presents better. 2. Toss tomatoes in olive oil and thyme and sprinkle with salt and pepper. 3. 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. 4. When 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. 5. Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed. 6. Remove tomatoes from oven and mix into the quinoa, adding chick peas, feta and herbs. Mix gently, adjust seasoning and serve.