Side Dish | May 13, 2021

Lemon Quinoa with Roasted Tomatoes

Roasted tomatoes, warm, creamy goat cheese, toasted pinenuts, and lemon butter. Mouth-watering. Pair this side with whatever you’d like – chicken, fish or beef. It was delicious as leftover lunch by itself the next day!

An overhead shot of lemon quinoa with roasted tomatoes. The dish is set atop a wire cooling rack with small white bowls of parsley, pine nuts and pepper to the side.

What is Lemon Quinoa?

Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant. Quinoa is not a grain. But, it’s often called a “pseudograin” because it’s similar in nutrients and eaten the same way as rice. Quinoa is very nutritious and fast to prepare!  Here was have paired it with lemon butter, roasted tomatoes, and pine nuts for crunch.

A close up shot of Lemon quinoa with roasted tomatoes in a white casserole dish.

What Do I Need TO Make Lemon Quinoa with Roasted Tomatoes?

For this dish, you’ll need the following:

  • 1 tsp olive oil
  • 1 cup quinoa
  • 1 cup vegetable broth (2 cups if cooking stovetop)
  • 1/4 cup pinenuts
  • 1 pint cherry tomatoes
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 large lemon
  • 4 oz goat cheese

Ingredients needed to make quinoa salad

How Do You Prepare Lemon Quinoa?

1. To prepare quinoa, add 1 tsp olive oil to your pressure cooker bowl.  Rinse your quinoa and add it to the bowl.  Add in vegetable broth.  Seal pressure cooker and cook on high for 1 minute. Allow a 4 minutes natural release.  Remove lid and fluff with a fork.

2. Meanwhile – set your oven to broil.  On a baking sheet lined with foil or parchment, add cherry tomatoes.  Toss with olive oil and salt and pepper.  Broil until charred and popping – about 4-5 minutes.

How to roast tomatoes.

3. While tomatoes, cook – toast your pine nuts by adding them dry to a small pan.  Toss until lightly toasted.

4. In a small skillet, melt butter.  Add garlic and cook for 1 minute.  Squeeze in the juice of one lemon. Set aside.

How to toast pine nuts.

5. Combine cooked quinoa, roasted tomatoes, crumbled goat cheese, and lemon butter.  Toss to combine.

6. Serve garnished with pinenuts

How to make lemon quinoa.

Lemon Quinoa Q&A

Is quinoa healthy?

Quinoa and brown rice contain similar calorie counts and micronutrients per cup serving, and similar amounts of dietary fiber. However, quinoa does have slightly higher amounts of protein and lower carbohydrates per serving, making it narrowly more beneficial to your diet.

What if I’m cooking my quinoa on the stovetop?

Here’s the way to do it: Combine 1 cup (rinsed!) quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.

Does quinoa need to be rinsed?

Quinoa has saponin – the outer layer of quinoa that can give it a bitter flavor – so make sure you rinse first!

Lemon quinoa with roasted tomatoes in a white casserole dish. It is garnished with lemons and parsley.

I love quinoa, do you have other recipes?

We do, be sure to check out:

A 3/4 angle view of An overhead of lemon quinoa with roasted tomatoes. The dish is set atop a wire cooling rack.

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5 from 2 votes
An overhead shot of lemon quinoa with roasted tomatoes. The dish is set atop a wire cooling rack with small white bowls of parsley, pine nuts and pepper to the side.
Roasted Tomato and Goat Cheese Quinoa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted tomatoes, warm, creamy goat cheese, toasted pinenuts, and lemon butter. Mouth-watering. 

Course: dinner
Cuisine: American
Keyword: lemon quinoa, quinoa with goat cheese, quinoa with roasted tomato
Servings: 4
Calories: 431 kcal
Author: Stephanie
Ingredients
  • * 1 tsp olive oil
  • * 1 cup quinoa
  • * 1 cup vegetable broth 2 cups if cooking stovetop
  • * 1/4 cup pinenuts
  • * 1 pint cherry tomatoes
  • * 1 tbsp olive oil
  • * salt and pepper to taste
  • * 4 tbsp butter
  • * 4 cloves garlic minced
  • * 1 large lemon
  • * 4 oz goat cheese
Instructions
  1. To prepare quinoa, add 1 tsp olive oil to your pressure cooker bowl.  Rinse your quinoa and add it to the bowl.  Add in vegetable broth.  Seal pressure cooker and cook on high for 1 minute. Allow a 4 minutes natural release.  Remove lid and fluff with a fork.
  2. Meanwhile - set your oven to broil.  On a baking sheet lined with foil or parchment, add cherry tomatoes.  Toss with olive oil and salt and pepper.  Broil until charred and popping - about 4-5 minutes.
  3. While tomatoes, cook - toast your pine nuts by adding them dry to a small pan.  Toss until lightly toasted.
  4. In a small skillet, melt butter.  Add garlic and cook for 1 minute.  Squeeze in the juice of one lemon. Set aside.
  5. Combine cooked quinoa, roasted tomatoes, crumbled goat cheese, and lemon butter.  Toss to combine.
  6. Serve garnished with pinenuts
Recipe Notes

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.

Nutrition Facts
Roasted Tomato and Goat Cheese Quinoa
Amount Per Serving (1 cup)
Calories 431 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 43mg14%
Sodium 821mg36%
Potassium 556mg16%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 4g4%
Protein 14g28%
Vitamin A 1545IU31%
Vitamin C 27.6mg33%
Calcium 80mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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