LEMON QUINOA WITH ROASTED TOMATOES

 ▢* 1 teaspoon olive oil ▢* 1 cup quinoa ▢* 1 cup vegetable broth 2 cups if cooking stovetop ▢* ¼ cup pinenuts ▢* 1 pint cherry tomatoes ▢* 1 tablespoon olive oil ▢* salt and pepper to taste ▢* 4 tablespoon butter ▢* 4 cloves garlic minced ▢* 1 large lemon ▢* 4 oz goat cheese

INGREDIENTS

To prepare quinoa, add 1 teaspoon 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.

STEP 1

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.

STEP 2

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

STEP 3

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

STEP 4

Combine cooked quinoa, roasted tomatoes, crumbled goat cheese, and lemon butter.  Toss to combine. Serve garnished with pinenuts.

STEP 5

CHECK OUT SOME OF OUR OTHER QUINOA RECIPES!