PREP TIME: 10 minutes
COOK TIME: 1 hour
YIELD: 4 servings
Methodist favorites from and inspired by Tara Liptak at Smells like Home
Ingredients
- 1 pint cherry tomatoes
- 2 tsp fresh thyme, stems removed
- 2 tbsp extra virgin olive oil, divided
- 2 tsp honey
- 1 small head broccoli (about 1 ½ cups), flowers only cut small
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 oz feta cheese, crumbled
- Juice of ½ lemon
- Kosher salt and freshly ground black pepper
Instructions
- 1. Preheat oven to 375° F. On a foil-lined baking sheet, toss the tomatoes with the thyme, 1 tablespoon of olive oil and the honey. Roast for 40 minutes then add the broccoli to the baking sheet and drizzle the remaining olive oil, tossing to combine with the tomatoes. Roast for an additional 20 minutes.
- 2. In a 2-quart saucepan, bring the quinoa, vegetable broth, ½ tsp salt, and ¼ tsp pepper to a boil; reduce to a simmer, stir once, and cook, covered, for 15 minutes until the water has absorbed. Fluff the quinoa with a fork and cool until the vegetables have finished roasting.
- 3. Stir the vegetables, feta, and lemon juice into the quinoa. Add salt and pepper to taste. Serve warm, cool, or at room temperature.
