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.
- 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!**