When my husband and I were first dating, Sunday evening dessert parties were all the rage. The premise was that the apartment of girls hosting it all baked a bunch of boxed brownies and made pizookies or whatever else they could come up with between trying to get their hair as perfect as possible and making a quick playlist on an iPod, and the chosen apartment of guys (or two) came over and flirted and ate. I decided I was going to squash the dessert idea and do a full-on dinner. Yes. He had just gotten back from a family vacation somewhere, and I had missed him terribly. Balsamic chicken with roasted vine-ripened tomatoes and fresh mozzarella cheese was my chosen weapon. After the dinner party, we went for a walk, where he decided to have a DTR and ask me to be his girlfriend. BOOM. That’s how it’s done. So you can imagine my surprise when I found out later that he absolutely loathes tomatoes. This paired with his disgust for chocolate really had me thinking twice about the forever thing, but I obviously ended getting over it. Aaaand I still cook with tomatoes. Because I can.
Roasted tomatoes, warm, creamy goat cheese, toasted pinenuts, and lemon butter. Mouth-watering. Salmon was the perfect accompaniment, but you can pair it with whatever you’d like. It was delicious as leftover lunch by itself the next day!
Mince some garlic and sauté it in butter. Lots of butter. Squeeze some lemon in there to make a tasty lemon butter garlic sauce.
I think everyone should have a toaster oven. You can toast/roast/broil things on a much smaller scale without heating up your kitchen. Roast some tomatoes covered in olive oil, salt, and pepper.
Cook some quinoa, toast some pinenuts, and gently fold in the tomatoes, goat cheese, and pinenuts into the quinoa. Drizzle with the garlic lemon butter sauce and mix until combined. Top your salmon with some of the roasted tomatoes and garlic lemon butter sauce as well. Charred tomatoes have unbelievable flavor that is just out of this world.
Creamy, tangy, buttery goodness paired with crazy-healthy quinoa. Perfect for your summer grilling!
Roasted tomatoes, warm, creamy goat cheese, toasted pinenuts, and lemon butter. Mouth-watering.
- 1 c quinoa rinsed
- 2 c chicken or vegetable broth
- 4 T butter
- 3 cloves garlic minced
- 1 large juicy lemon
- 1 pint cherry tomatoes
- 1 heaping T olive oil
- 4 oz. goat cheese crumbles
- 1/4 c pinenuts
- Bring broth to boil in saucepan, add rinsed quinoa. Turn down heat to low, simmer 15 minutes, covered. Remove from heat and let rest for 5 minutes, still covered.
- Heat oven or toaster oven to broil. Coat tomatoes with olive oil, season with salt and pepper. Line baking sheet with foil, broil tomatoes 5-8 minutes, or until tomatoes begin to char and burst.
- Melt butter in frying pan, add garlic. Sauté on med/low 2 minutes. Add juice of lemon, cook additional 2 minutes.
- Toast pinenuts in dry frying pan on medium, stirring frequently until fragrant and begin to lightly brown.
- Gently combine hot quinoa with roasted tomatoes, goat cheese crumbles, toasted pinenuts, drizzle with garlic lemon butter, then top with additional salt and pepper to taste.
PRESSURE COOKER: Turn pressure cooker on to any mode to heat inner pot. Toast pine nuts about 5 minutes in inner pot until lightly toasted, remove and set aside. Broil tomatoes as instructed in oven. For quinoa, combine quinoa, reduce broth to 1 1/2 c, press rice setting and cook for 1 minute with natural release. Remove quinoa from pot. Melt butter in pot, saute garlic until fragrant, add lemon juice, mix well. Gently mix quinoa with lemon butter, charred tomatoes, goat cheese crumbles, and toasted pine nuts.