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!
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!
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 🙂
It sounds really healthy and yummy….
I have a TON of quinoa just waiting for this recipe. Thanks!
YUM! I absolutely love quinoa, and I wish more people knew how good it is!
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!
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.
Yum! What a great way to use quinoa.
I’m excited to try this! I love quinoa!
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!
Me too!! Heather or Jessica, any thoughts on how we could make these dairy-free? 🙂
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!
I could totally see myself going nutzo for these….YUM!!!
I love all things quinoa.
I love quinoa, and these flavors are perfect. Love this!
What a great way to use up quinoa…yum!
Cute, healthy and yummy looking.
How cool are these?? I’ve actually gotten my family to eat quinoa this past year, I bet they would love these!
these look amazing! i love roasted tomatoes theyre so tasty!!
I love roasting tomatoes too! This looks perfect, I will be making!
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. 🙂
These look so good Heather! I love love love roasted tomatoes!!
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!
I’m thinking these are perfect for breakfast.
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!
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!
Been loving quinoa lately! Looks delish!
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!
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.
These look great – breakfast lunch or dinner!