Preheat the oven to 375 degrees and have ready a large lightly oiled baking sheet. Combine the tomatoes and onions on the prepared baking sheet, sprinkle with cinnamon, salt, and pepper, and toss well. Roast for 45 minutes tossing once or twice during roasting.
While the tomatoes and onions are roasting, prepare the quinoa. Put the quinoa in a fine mesh strainer, and rinse under running water for a full minute to remove any of the natural saponin coating that might give the grain a bitter flavor.
Transfer to a 2-quart saucepan, and add the water, and salt. Cover, and bring to a boil over high heat. Turn the heat down to low, and steam 15 to 20 minutes, or until all the liquid is absorbed and the grains are tender.
Add the roasted tomatoes and onions to the cooked quinoa, and mix well.
Originally Submitted
2/17/2011
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