It’s almost time for pasta salads, rice, barley ….. and various grains ….. and for the first summer of my blog I could not try something a little ‘different. Like any self-respecting blogger is not uncommon in my supermarket trolley runs some food I buy just out of curiosity ‘and without knowing clearly its future use. The bag of quinoa lying in the pantry for a long time: I had bought along with millet, amaranth and the red rice after being completely enraptured by the vision of a shelf of a supermarket dedicated to cereals and other similar foods. It ‘because the quinoa, although not a cereal has a similar use, that is roasted and then boiled and is very versatile in the kitchen and‘ also gluten-free and rich in beneficial nutrients. So why not try it? When I tasted it for the first time, after simple boiling I ‘liked its delicate taste and texture a bit‘ crunchy ….. and the combination I was tempted; caramelized cherry tomatoes! so tasty and pleasantly acidic, blend perfectly in this insala fresh for the summer season.
Ingredients for 3-4 people: 200 grams of quinoa, 300g cherry tomatoes, lemon juice, 4 tablespoons oil, extra virgin olive oil, salt, sugar, oregano.
Rinse the quinoa by placing in a fine mesh strainer under running water (this and ‘useful for eliminating substances that confer a taste a bit‘ bitter after cooking). Roast them in a pan with a tablespoon of olive tree for 5 minutes: then add a quantity of water equal to twice his weight, in this case I added about 400 cc of water. Cook adding a teaspoon of salt for about 15 minutes: after this time the quinoa has absorbed all the water and the beans will become transparent. However adjust the cooking time and the amount of water tasting some grain after the time indicated. Allow the quinoa. In the meantime, prepare the tomatoes caramel: wash, cut them in half and place in a baking sheet covered with parchment paper. Sprinkle each tomato on a pinch of salt and a pinch of sugar (operation to be done by taking the grains between your thumb and index finger and dropping them slowly). Sprinkle with oregano and tomato with a little oil, letting it fall drop by drop with a teaspoon. If you like pepper it can also add a light sprinkle
Bake the tomatoes in a convection oven for about 40 minutes at 120 degrees. It is very important that the oven is vented because the tomatoes are “dry” during cooking.
here ….. as they appear after cooking
Season the quinoa in the baking pan by adding lemon juice, 2 tablespoons of olive oil and tomatoes caramel: heat over low heat for about 10 minutes
It can be served hot, warm, and ‘eight to cold.
