Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta Recipe sproutandpea – a delicious recipe with quinoa, vegetable broth, white wine, tomatoes, garlic, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut tomatoes in half and scoop out and discard seeds and juice.
2
Toss tomatoes in olive oil and sprinkle with salt and pepper.
3
Place tomatoes on a baking sheet and fill each with a sprinkle of minced garlic.
4
Roast at 400 degrees for 30 minutes or until they start to shrivel a little.
5
When tomatoes are halfway cooked, start to prepare the quinoa.
6
combine quinoa, white wine and vegetable broth in a small pot, cover and bring to boil.
7
Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed.
8
Remove tomatoes from oven and cut into small pieces, discarding any stems, and mix the tomatoes and garlic into the quinoa.
9
Drain chickpeas and rinse in a strainer with cold water and pat dry.
10
Add chickpeas and feta to quinoa and mix everything together.
418
kcal
Calories
25
g
Fat
33
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups quinoa (I used red, but any kind will work), 2 cups vegetable broth, 2 cups dry white wine, 7 compari tomatoes, and more.
Yes, Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta Recipe sproutandpea falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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