I know summer is coming to an end (please note that I mean technically, not temperature wise) and tomatoes might be in short supply where you are, but if you have some cherry or grape ones, please take the time to roast them in the oven and eat them on everything. They will change your life.
I’m not being dramatic here one bit.
Okay, a little.
But it’s almost magical how simply coating these little jewels in olive oil, salt and pepper, then roasting slowly in the oven can absolutely make them explode with flavor and texture.
I mean, fresh cherry and grape tomatoes are the bomb on their own, but sometimes I want something warm and comforting. And red and small. So there’s these which fit all that.
[As an aside, I’m not sure I’m comfortable with using the term “bomb” anymore. I feel like I’m too old to say that. Except I do say it. It’s just one of those days I am overthinking life and how people perceive me. And I didn’t feel comfortable writing that for some reason out of nowhere.]
The other day I had some grape tomatoes, so I threw together this quick lunch for myself.
(I’m LOVING this frozen quinoa blend right here. Because it’s so hard to find healthy, quick, convenience food, I have been buying this like crazy.)
So here’s my quick, healthy lunch using a pre-cooked quinoa blend, roasted tomatoes, and canned beans. Yes, canned beans. I coat them in garlicky olive oil and thyme and it’s all perfect.
The bomb, really.
[There I go again.]
–I drained the beans and rinsed them.
–If you can’t find a quinoa blend with kale, any cooked quinoa would do.
–Rice would also be great!
- 1 pint cherry or grape tomatoes, sliced in half
- Extra virgin olive oil
- Kosher salt and coarsely ground pepper
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- ¼ teaspoon dried thyme
- 1 (15-ounce) can cannellini beans, drained and rinsed
- About 3 cups cooked quinoa (I used precooked that had kale and garlic in it, but you can use plain)
- Preheat oven to 400 degrees. Place the tomatoes on a baking pan and drizzle with a little olive oil. Sprinkle with salt and pepper to taste, then toss to coat. Roast in oven for about 20 minutes or until golden brown. Set aside to cool.
- Place the two tablespoons olive oil in a small sauce pan over medium heat. Add the garlic clove and cook for about 3 minutes, stirring often. Remove and discard the garlic clove and stir in the thyme. Add beans and toss to coat while heating to warm.
- To serve, place about 1 cup of warm cooked quinoa in a bowl. Add ⅓ beans and ⅓ roasted tomatoes. Garnish with fresh herbs like parsley, if desired.