Roasted Tomato & Quinoa Veggie Pot: Eat Food.

After posting my health library I realized that, while I love flipping through the pages, I’ve never fully read Michael Pollan’s Food Rules. It actually sits on my desk at work, should I ever need some very simple inspiration for a post (work-blog, not here), seminar or handout. Now, it’s sitting on my kitchen table as I realize it could be the inspiration for some new recipes.

I like to think we make up our own rules here in the DOTR kitchen, and that Mr. Pollan would approve. Our “rules” would have to mash together to form something that includes dark chocolate and a hankering for chips & salsa; there are some compromises to be made! But nonetheless, I opened the book to page 5 and started with this:

1) Eat food.

We can do that!

Today’s recipe is a simple one-pot wonder that will put dinner in your bowl/plate/mouth within 30 minutes (or less). If you wanted to roast the tomatoes yourself – power to ya! – then use this on a cooler summer evening with fresh summer tomatoes and go for it (adding some cook-time)! When they’re out of season, I reach for the Muir Glen Organic Fire-roasted Tomatoes because I know them well. The flavor can’t be matched!

Roasted Tomato & Quinoa Veggie Pot

2 cans (15 oz) fire-roasted organic tomatoes, undrained
1 can (15 oz) organic chickpeas, undrained
1/2 cup water
1 tbsp olive oil
2 cups broccoli florets, chopped
1/2 cup yellow onion, chopped
1 cup dry quinoa (rinsed)
1/2 tsp dried thyme
1/4 tsp garlic powder (or one glove garlic, minced)
Salt/pepper to taste

Le Creuset Cooking

Heat oil over medium in a large pot or Dutch oven; add onion and sauté until opaque/softened. Add tomatoes, water, chickpeas, broccoli, quinoa and seasonings. Stir until mixed well; bring to boil and then reduce heat, cover and let simmer for ~20-25 minutes (until quinoa is cooked through). Stir every couple of minutes to prevent any burning.

Let it cool, and then dish it out!

Roasted tomato & quinoa veggie pot 2

This was the perfect, easy and flavorful one-pot creation on a colder DC night. Next up I might finally use that slow-cooker that’s staring at me and waiting to show its power!

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What was on your dinner menu this week?

5 Comments

Filed under dinners, food, Nutrition, recipes, vegetarian

5 Responses to Roasted Tomato & Quinoa Veggie Pot: Eat Food.

  1. Kristin

    That looks great!

  2. I’ve been wanting to do more crockpot dishes and soups. I still have some butternut squash soup in the freezer to unthaw for a warm winter meal.

  3. One pot – I’m sold! This looks so good. I’m all about the hearty, warm, rich meals right now.

  4. one pot, healthy ingredients, and I can make it in under an hour? holy smokes! i no longer have an excuse not to make dinner when i get home from work. flagging this recipe for later this week. thanks!

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