Prep 10 mins
Cook 30 mins
I adapted this recipe from one found on the box of Ancient Harvest Quinoa. It is delicious. The roasted tomato shell adds to the flavor and presentation but the quinoa itself without the tomato is great.
- 1 cup red quinoa
- 2 cups water
- 1 pinch sea salt
- 2 tablespoons olive oil
- 2 shallots, minced (I used a small onion)
- 1 teaspoon dried basil
- 1⁄4 cup marsala wine (I used a dry red I was drinking at the time)
- 2 tablespoons tamari (I used regular soy sauce)
- 1⁄2 lb mushroom, minced
- 1⁄2 teaspoon whole fennel seed, crushed
- 1⁄4 cup fresh cilantro (I omitted because I did not have any at the time but this should be good) or 1⁄4 cup basil (to garnish, I omitted because I did not have any at the time but this should be good)
- 4 roasted tomatoes
- Cook red quinoa following the directions on box. Warm a heavy bottomed skillet. Add olive oil and minced shallots, together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and the spread out over the pan, stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add wine, stir, add tamari and stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.
- (Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450 degrees F. until the skin is slightly soft.).