Sometimes I forget how much I like quinoa. Unlike rice which I buy in multi-pound sacks, I buy quinoa judiciously from the bulk bins at the natural foods store. I end up with small remnant bags scattered throughout the cupboard until I collect enough to make a whole batch.
This was a great quinoa dish that used up a bunch of dregs of things laying about the house. I didn’t want pasta, and I wanted something substantial but not heavy.
A quinoa base mixed with wilted greens, garlicky pesto, and corn, then topped with bright roasted tomatoes and chopped almonds definitely fit the bill.
As with most of the grain salads I like this dish has nice contrasts. Zesty arugula (spinach, chard, or kale would work, too) is balanced by the acidic tomatoes. The almonds add crunch to chewy quinoa. The corn adds sweetness, and the pesto just makes it all extra delicious.
Colorful Quinoa Non-Casserole
This is a fridge-and-pantry buster. It’s all to taste and easy to make substitutions.
- 2 cups cooked quinoa
- 1 pint cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups dark leafy greens such as arugula or spinach, rinsed and chopped
- 2/3 cup corn kernels, fresh or frozen and defrosted
- 1/4 cup pesto
- 1/4 cup almonds, chopped
- salt and pepper to taste
- Cut tomatoes in half and lay cut-side-down on a baking tray. Roast or broil at 450F for about 10-20 minutes until shriveled. (I do this in my toaster oven.)
- Heat olive oil in a skillet over medium heat. Add greens and stir until wilted. Add garlic. Stir a few more times and remove from heat.
- Stir together quinoa, cooked greens, corn, and pesto until evenly mixed. Taste and add salt as needed.
- Serve warm topped with tomatoes and almonds.
Keep up with Little Blue Hen: get updates via email, subscribe through an RSS feed, connect on Facebook, or say hello on Twitter.
Comments? I love feedback and suggestions! Leave them below or email me.