Sunday, June 17, 2012

Roasted Tomatoes and Zucchini Quinoa with Balsamic Dressing

Roasted Zucchini and Tomato Quinoa with Balsamic Dressing

We just returned home from a two-week visit in Alabama. It was great to be back and visit with family. While planning for the trip, two-weeks seems like such a long time--but once the trip starts our time goes by so quickly! We managed to fit in: a weekend at my family’s lake house, a family reunion, a 1st birthday party, several trips to a couple of home improvement stores in preparation for when we move home in just a few months, and many visits with family and friends. Overall it was a wonderful trip and it made us even more excited to get back home.

The Lake

Picture taken by Russell out on the pier of my family’s lake house.

Just before we left I roasted some tomatoes and they were wonderful. I had to find another way to use them, other than snacking on them, so I roasted a zucchini then tossed it with quinoa and some of the roasted tomatoes. It still needed something else so I tried a balsamic dressing that tied all of the flavors together perfectly. This made the best lunch for a few days and Jake even loved it! While on our trip I could not stop thinking about those roasted tomatoes, and although we just got back a couple of days ago, I have already roasted more tomatoes in preparation to make this recipe again!

Roasted Zucchini and Tomato Quinoa with Balsamic Dressing 3

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  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable broth
  • 1 zucchini, sliced
  • salt and pepper, to taste
  • 1/4 cup packed, roasted tomatoes
  • 3 Tablespoons Balsamic vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place slice zucchini on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes.

In a small saucepan place uncooked quinoa and chicken broth. Bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for approximately 15 minutes. Remove from heat and allow to sit with the lid still on for 5 minutes.

While the quinoa is cooking, in a small bowl combine the balsamic vinegar, olive oil, dijon mustard, and sugar. Set aside.

Once quinoa and zucchini are done, place them in a medium sized bowl. Stir in roasted tomatoes. Drizzle dressing over quinoa and toss to combine. Serve warm. 

Adapted from: Zucchini, Tomato, and Quinoa Salad with Balsamic Dressing
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