We have made roasted tomato soup on many occasions and without a doubt, the roasting process intensifies the flavor of the tomatoes. They even become a bit sweet. For a dinner with my mother-in-law in mind, we set about trying to create a salad that incorporated tomatoes, but not raw ones, so it would suit everyone’s tastes. Read more
If you’re a regular reader of ASweetLife, you know we’re big quinoa fans. Quinoa is a Peruvian seed or pseudocereal rumored to have a mild effect on blood sugar (it has a GI of 35.) A complete protein, quinoa contains all eight essential amino acids. It also provides fiber, iron, magnesium, calcium and vitamins A and E. This is Jessica’s favorite way to eat quinoa – it’s both delicate and tangy. We usually eat this dish cold, but it also works well served hot.
1 cups white quinoa, rinsed
1 large onion, chopped
10-15 cherry tomatoes, halved
4 tablespoons olive oil
Half cup freshly squeezed lemon juice
salt (to taste)
Heat the olive oil in a medium pot, sauté the onion until the onion is soft and translucent (5-7 minutes).
Add the tomatoes and cook for another 5 minutes,stirring occasionally until soft. Add the lemon juice and cook for another 2-3 minutes. Remove from pot and set aside.
Using the same pot, combine the quinoa with 2 cups of water and bring to a simmer. Add salt and cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.
Mix the tomato and onion mixture into the quinoa.
Serve hot or refrigerate and serve cold.