Quick Lunch or Dinner: Tomato Quinoa

Tomato is one of my favorite vegetables. I always stock up on all the different varieties of tomatoes I can find in the grocery store. Summertime is especially fun, when the grocery aisle overflow with fresh local produce. This recipe is filled with luscious tomatoes and was so yummy, I wished I had made more. But no worries, I am sure I will make some again very soon 🙂


1/2 cup quinoa
8-10 mini multi-colored heirloom tomatoes sliced
1 shallot chopped fine (use green onions if on 21 day Tummy Diet)
1 jalapeno (optional)
1 tbsp olive oil
1/2 tsp cayenne pepper
pinch of turmeric
salt to taste
cilantro to garnish
lemon juice (optional)

Bring 1 cup water to boil and add quinoa. Reduce flame and let simmer until the quinoa is cooked, adding water if necessary. Set aside.

TQ1Meanwhile heat the oil in a pan. Add turmeric, chopped shallots and chopped jalapeno and fry lightly for 2 minutes. Add sliced tomatoes, salt, cayenne pepper, and continue to cook in medium low until most of the juices evaporate.

TQ2Fluff the cooked quinoa with a fork and add to the tomato mix. Toss lightly, garnish with cilantro, drizzle with some lemon juice if desired and serve warm.


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