Roasted Tomato and Parmesan Quinoa Bowl

Recipe Collection: Dinner

Roasted Tomato and Parmesan Quinoa Bowl transforms your meal with a vegetarian fusion dish that combines the sweetness of roasted tomatoes with the nutty flavor of quinoa. This hearty recipe is perfect for those seeking a nutritious, protein-packed meal, especially during colder months. With a rich flavor profile, it’s versatile enough to serve as a main dish or a side.

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Overview

This Roasted Tomato and Parmesan Quinoa with Creamy Peas is a delightful twist on a classic comfort dish. By roasting the tomatoes, we enhance their natural sweetness, which pairs beautifully with the nutty quinoa and creamy Parmesan. This dish is not only rich in flavor but also packed with protein and nutrients, making it a perfect hearty meal for cold weather.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Fusion

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 1 15 Ounces (oz) can diced tomatoes, drained
• 2 Tablespoons (tbsp) white wine
• 2 Tablespoons (tbsp) coconut oil
• 4 Cloves garlic, minced
• 1 Small onion, minced
• 1 Small stalk celery, minced
• 3.5 Cups vegetable broth
• 2 Cups rinsed quinoa
• 0.67 Cups Parmesan cheese, grated
• 0.5 Cups evaporated milk
• 1 Cup peas, thawed
• 1 Pinch salt, to taste
• 0.5 Teaspoons (tsp) white pepper, ground

Steps

1. Preheat your oven to 400 degrees F (200 degrees C) and adjust the oven rack to its topmost position. Lightly oil a baking sheet.
2. Toss the drained diced tomatoes with the white wine and spread them out on the prepared baking sheet. Roast in the preheated oven for about 15 minutes, or until the tomatoes have dried slightly and are just starting to brown at the edges. Remove from the oven and let them rest at room temperature.
3. In a large saucepan, melt the coconut oil over medium-high heat. Add the minced garlic, minced onion, and minced celery. Cook and stir for 5 to 7 minutes, until the onion is softened and translucent.
4. Pour in the vegetable broth and add the rinsed quinoa. Bring the mixture to a boil over high heat.
5. Reduce the heat to medium-low, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid has been absorbed.
6. Stir in the grated Parmesan cheese, evaporated milk, thawed peas, and roasted tomatoes. Season with salt and ground white pepper to taste.
7. Serve warm, garnished with additional Parmesan if desired. Enjoy your creamy, comforting dish!

Enjoy your homemade Roasted Tomato and Parmesan Quinoa Bowl!