Roasted Tomato and Goat Cheese Quinoa

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.

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5 from 2 votes

Roasted Tomato and Goat Cheese Quinoa

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

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American

Servings:

Calories: 431kcal

Author: Kadee & Desarae

Ingredients

* 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

Instructions

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.
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.
While tomatoes, cook - toast your pine nuts by adding them dry to a small pan. Toss until lightly toasted.
In a small skillet, melt butter. Add garlic and cook for 1 minute. Squeeze in the juice of one lemon. Set aside.
Combine cooked quinoa, roasted tomatoes, crumbled goat cheese, and lemon butter. Toss to combine.
Serve garnished with pinenuts

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 ½ 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.

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