I love quinoa because it only takes 20 minutes to cook. Instead of using water, I used 1 cup of canned diced roasted tomatoes. This adds so much flavor because the quinoa becomes infused with the tomato juices as it cooks.
Ingredients:
1/2 cup quinoa
1 14oz can of diced fire roasted tomatoes
1/4 cup water
leftover roasted vegetables
fresh basil for garnish (optional)
Add 1 cup of diced tomatoes and water to a small sauce pan, heat on high until boiling. Add quinoa and bring temperatue down to low. Cover and let simmer for 20 minutes. Meanwhile, heat leftover grilled veggies in microwave and slice some fresh basil for garnish. If you do not have leftover roasted veggies, then you could substitute frozen spinach, peas, zucchini, eggplant, broccoli or anything that you like. Cook in microwave, stirring often until vegetables are heated all the way through.
When quinoa is done cooking, divide between 2 plates,top with veggies, remaining diced tomatoes from can if you like, and sliced basil. Enjoy!
Cooking Tip: You can make the quinoa ahead of time for a really fast dinner the next night. I always pre-cook grains or pasta after dinner the night before so that it is ready when I come home the next night. Then dinner is ready in 5-10 minutes.
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