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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits." -E. Lockhart

The refrigerator light goes on...

Sometimes simple is best. Great roasted veggies and the savory flavor of olives combined with the flowery sweetness of olive oil.

 

 

Quinoa with Olives and Olive Oil



Servings = 2 | Serving size =about 1 cup

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Serve hot or cold.

8 large cherry tomatoes
2 large green onions
spray olive oil
3 cups water
1/8 tsp salt
1/2 tsp dried marjoram
1/2 cup quinoa
8 large kalamata olives (cut into slivers)
2 tsp extra virgin olive oil

Quinoa with Olives and Olive Oil recipe from Dr. Gourmet
Preheat the oven to 375F.

Place the tomatoes in the oven on a piece of aluminum foil.

Roast for 20 minutes.

After the tomatoes have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.

After 20 minutes, remove the tomatoes and set aside to cool.

Remove the green onions and place on a plate to cool.

When the green onions are cool, slice into 1/4 inch sections.

Place the water, salt, and marjoram in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, add the tomatoes, the green onions, olives and extra virgin olive oil.

Stir gently and then serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 2

.

Amount Per Serving

Calories 244 Calories from Fat 83
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 1g 3%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 310mg 14%
Total Carbohydrates 34g 10%
    Dietary Fiber 6g 16%
    Sugars 4g  
Protein 7g  
Vitamin A 25% Vitamin C 32%
Calcium 4% Iron 18%
Vitamin K 65 mcg Potassium 580 mg
Magnesium 103 mg