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Heather's Dish

Heather's Dish

Tomato Basil Quinoa Cups

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Roasting tomatoes is kind of one of my favorite things ever, and you know who I have to thank for that?

 

The one, the only…Rachel Ray.  That’s right kids!  She made roasting the heck out of tomatoes just so…so…romantic.

 

I don’t know.  I don’t have a way to explain myself, but honestly one day I was watching 30 Minute Meals and Rach (we’re on an abbreviated first name basis) started chatting about how roasting grape tomatoes until they burst makes them extra yummy and, well, just plain sexy.  And sexy yummy food?  I’m in.

I’ve been on a mission lately to use up everything in our pantry and quinoa is one of those things that we just don’t use a lot of.  But when it comes to a nesting pregnant woman and a need to use up all pantry items…nothing is safe.

 

Not even quinoa.

 

I wasn’t sure what to make of these guys while I was making them; they’re kind of one of those things that could either turn out great or be a total disaster.  Luckily I’m happy to say that they turned out fantastic and now I’m kind of probably going to go to the store to purchase more quinoa.  Since, you know, I used all of mine up.  Oops.

TOMATO BASIL QUINOA CUPS

  • 2 cups cooked quinoa (I cooked mine with a bit of olive oil and garlic for flavor)
  • 2 whole eggs
  • 1 pint grape or cherry tomatoes
  • 1 Tbsp olive oil
  • 3 oz. shredded parmesan cheese
  • 2 oz. shredded mozzarella cheese
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp tomato paste
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preheat the oven to 400 degrees.  Rinse the tomatoes and dry, then toss with olive oil and a pinch of salt.  Roast on a baking sheet for 15 minutes at 400, stirring 2-3 times.  Keep in mind that they will burst…that’s OK and exactly what you want.  When the tomatoes are done, reduce the heat to 350 and set them aside while you mix together the remaining ingredients.  In a large bowl whisk together the eggs, flour, tomato paste, salt and pepper.  Add in the quinoa and cheeses and mix until well-combined.  Fold in the roasted tomatoes, juices and all, and the basil until evenly mixed.  Spray a muffin tin with nonstick spray and fill each cup about 3/4 of the way full.   Bake at 350 for 25 minutes until golden brown on top and the muffins are starting to pull away from the sides.  Let cool for about 5 minutes before running a knife around the edges of the muffin cups and scooping out the quinoa cups.

 

**It’s a good idea to reheat in the oven for best results…assuming you don’t eat them all!**

I’m supposing that eating everything in your pantry really only works if you don’t restock it…but this is definitely restock-worthy!

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Comments

  1. Kim @ healthy nest says

    May 19, 2013 at 10:40 am

    Hey Heather! First of all, I’m obsessed with this recipe. I make it all the time. Thanks for coming up with it!

    Just wanted to let you know that the instructions don’t mention when to add the basil. This wouldn’t be super problematic except that the last two times I’ve made this, I’ve completely forgotten to add it. Ha!

    Reply
    • Heather says

      May 19, 2013 at 11:53 am

      YIKES! Thanks so much for pointing that out Kim! I just added it to the directions, but you want to fold the basil in with the tomatoes 🙂

      Reply
  2. mrpbros says

    May 6, 2012 at 7:00 am

    It sounds really healthy and yummy….

    Reply
  3. Nescett @ bananaoats says

    March 12, 2012 at 4:57 pm

    I have a TON of quinoa just waiting for this recipe. Thanks!

    Reply
  4. Brandon says

    March 12, 2012 at 12:47 pm

    YUM! I absolutely love quinoa, and I wish more people knew how good it is!

    Reply
  5. Aggie says

    March 9, 2012 at 4:51 pm

    I’ve been on the same mission and have lots of quinoa in the pantry! love this recipe! and I always watched Rach and learned so much from her!

    Reply
  6. Jeanette says

    March 8, 2012 at 7:40 pm

    I’m a big fan of roasting tomatoes. Just bought a big box of cherry tomatoes from Costco’s this week and have been roasting them with asparagus. Love these little bites with quinoa.

    Reply
  7. Kelly says

    March 8, 2012 at 11:40 am

    Yum! What a great way to use quinoa.

    Reply
  8. Trader Joes Recipes says

    March 8, 2012 at 10:51 am

    I’m excited to try this! I love quinoa!

    Reply
  9. Jessica @ Dairy Free Betty says

    March 7, 2012 at 8:53 pm

    After seeing the pictures for these I was seriously praying they didn’t have cheese – they look sooooooo good!!

    Good luck on baby!! How exciting!

    Reply
    • Kim @ Healthy Nest says

      August 27, 2012 at 12:13 pm

      Me too!! Heather or Jessica, any thoughts on how we could make these dairy-free? 🙂

      Reply
      • Heather says

        August 27, 2012 at 1:25 pm

        hey kim! i’m not totally sure if it would work since i’m not dairy-free, but i know that Daiya has “cheese” that a lot of people rave about…so maybe use that instead of mozzarella. as for the parm i *think* that nutritional yeast might work for the flavor, although i’m not sure what the amount would need to be. maybe just sub extra Daiya in there instead?

        hope that helps!

        Reply
  10. Salah (BEAT) says

    March 7, 2012 at 4:57 am

    I could totally see myself going nutzo for these….YUM!!!

    Reply
  11. Jessica @ How Sweet says

    March 6, 2012 at 5:42 pm

    I love all things quinoa.

    Reply
  12. Cassie @ bake your day says

    March 6, 2012 at 3:18 pm

    I love quinoa, and these flavors are perfect. Love this!

    Reply
  13. Kim in MD says

    March 6, 2012 at 3:13 pm

    What a great way to use up quinoa…yum!

    Reply
  14. Rhonda says

    March 6, 2012 at 2:12 pm

    Cute, healthy and yummy looking.

    Reply
  15. shelly (cookies and cups) says

    March 6, 2012 at 2:07 pm

    How cool are these?? I’ve actually gotten my family to eat quinoa this past year, I bet they would love these!

    Reply
  16. Lucie (Thursday Night Dinner) says

    March 6, 2012 at 12:52 pm

    these look amazing! i love roasted tomatoes theyre so tasty!!

    Reply
  17. Kris says

    March 6, 2012 at 10:44 am

    I love roasting tomatoes too! This looks perfect, I will be making!

    Reply
  18. Lauren Freeman says

    March 6, 2012 at 9:25 am

    HOLY MOLY those look FABULOUS!!!!!!! Have you slow roasted plum tomatoes….that is one of my favorite things. Watching the process is so cool. WOW I sound like a dork. 🙂

    Reply
  19. Laurie {Simply Scratch} says

    March 6, 2012 at 8:52 am

    These look so good Heather! I love love love roasted tomatoes!!

    Reply
  20. Jessica J says

    March 6, 2012 at 8:43 am

    I love anything tomato and basil, and I’ve been looking for new quinoa recipes. I also looove anything Rachael Ray does! I love that you made these into a little cup!

    Reply
  21. Urban Wife says

    March 6, 2012 at 8:13 am

    I’m thinking these are perfect for breakfast.

    Reply
  22. Lisa {Smart Food and Fit} says

    March 6, 2012 at 8:00 am

    I love quinoa with roasted cherry tomatoes. I actually make it all the time and add chicken to it, but this is a nice change by adding eggs and making into an egg cup. I love easy quick recipes on the go!

    Reply
  23. De'Ann says

    March 6, 2012 at 7:59 am

    I’m so glad I came across your blog this morning! I’m always looking for good quinoa recipes and these muffins look so delicious! Thanks Heather, I’m making these today!

    Reply
  24. Blog is the New Black says

    March 6, 2012 at 7:56 am

    Been loving quinoa lately! Looks delish!

    Reply
  25. Gina @ Running to the Kitchen says

    March 6, 2012 at 7:56 am

    I just commented on someone else’s blog this week that Rachael Ray taught me the same thing! She has a recipe for “sherry cherry roasted tomatoes” and it is absolutely delicious. Ever since I discovered that, I roast grape & cherry tomatoes all the time!

    Reply
    • Deanna B. says

      March 6, 2012 at 10:00 am

      I remember that recipe! I used to make it all the time. I think the tomatoes were served with a steak or something like that. Made a great pasta sauce.

      Reply
  26. Claire @ Live and Love to Eat says

    March 6, 2012 at 7:53 am

    These look great – breakfast lunch or dinner!

    Reply

Trackbacks

  1. Weekend snapshots says:
    July 29, 2013 at 12:45 pm

    […] Saturday afternoon, I made a batch of Tomato Basil Quinoa Cups for us to graze on throughout the weekend. (Brent’s appetite and mine never seem to line up, so […]

    Reply
  2. ABCs {survey time} says:
    July 18, 2013 at 9:18 am

    […] V. Vegetable? Tomatoes, particularly in this and this. […]

    Reply
  3. I never thought I’d be able to say this says:
    May 20, 2013 at 10:26 am

    […] Tomato basil quinoa cups, energy bites, and fruit—plus Fitnessista’s goat cheese/spinach/sundried tomato stuffed chicken, which is unpictured because I’d already packed it. […]

    Reply
  4. My latest purchase and some unexpected yoga perks says:
    April 8, 2013 at 5:01 am

    […] also made these for the first time in WAY too […]

    Reply
  5. Dairy-Free Living: Week 1 (+ a Farewell to Cheese) | My Healthy Nest says:
    August 28, 2012 at 2:28 am

    […] Tomato Basil Quinoa Cups—basically I’m just obsessed with tomatoes right now I guess. I had mine with goat cheese on top (this was pre-baby-milk-allergy-debacle). Hubby was gone the night I made them, so he never got to try them…(that’s right, I demolished every last one myself. What I didn’t put away that night, I finished first thing the next morning). I want to experiment with making these dairy-free, but I’m probably a little too green for that right now… […]

    Reply
  6. served with a side of research — sarah learns says:
    April 18, 2012 at 7:58 am

    […] loved these tomato basil quinoa cups from heather’s dish. i definitely went back for more than […]

    Reply

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