Quinoa has earned its permanent place in our pantry for good reason: It's packed with protein, filling, versatile, and quick-cooking. But on its own, it can be a little, well, bland. If you've been cooking your quinoa in plain water, know that there's a better way. Our surefire method for cooking flavorful quinoa? We pop open a can of Tuttorosso Italian-Style Peeled Plum Tomatoes, strain the liquid, top it up with water, and simmer the quinoa in it for a perfectly cooked, richly flavored side dish. For extra tomato flavor, be sure to chop up those plum tomatoes and add them after the quinoa has been fluffed.
We've done the legwork to identify the best canned tomatoes, and can tell you that only the best-tasting, best-looking tomatoes make it into each can of Tuttorosso—no off-colored or strangely shaped specimens here. The special Steam Seal Flavor-Loc™ on Tuttorosso's BPA-free cans locks in that fresh, vine-ripened flavor. You don't even need to cook these canned tomatoes to appreciate their quality, which is why Tuttorosso is the best-selling brand of Italian-inspired canned tomatoes in the country.
You could certainly serve this tomato-infused quinoa as is—it would make a brilliant side for poached fish or grilled chicken—but we like to gussy it up with roasted vegetables. Feel free to use whatever vegetables you have, but you can't go wrong with the combination of squash, Brussels sprouts, and red onion. Mix it all with a sprinkling of parsley, and you've got yourself a colorful, healthful, and flavorful side dish or vegetarian main.
Kabocha squash is great here because the skin is edible once roasted,, but acorn or butternut squash also works well. Just add a few minutes to the total prep time for peeling those suckers, or splurge for pre-chopped squash at the supermarket to make this easy recipe even faster.
Quinoa With Tuttorosso Plum Tomatoes and Roasted Vegetables
Active Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 6
Ingredients: 2 cups (one pound) cubed kabocha squash (no need to peel) or peeled butternut or acorn squash 2 cups sliced red onion 10 ounces (280g) Brussels sprouts, trimmed, outer leaves removed, and halved 2 tablespoons (30ml) extra-virgin olive oil 1/2 teaspoon kosher salt, plus more for seasoning 1 (28-ounce) can Tuttorosso Italian-Style Peeled Plum Tomatoes 1 cup (188 grams) white quinoa 1/2 cup (1/2 ounce) chopped parsley Freshly cracked black pepper
1. Preheat oven to 400°F (204°C). Place squash, onion, and Brussels sprouts on a large baking sheet and toss with olive oil and salt. Arrange in an even layer and roast for about 30 minutes or until vegetables are cooked through and lightly browned.
2. Meanwhile, strain juice from can of tomatoes into a measuring cup (you should have about 10 ounces juice), reserving tomatoes separately. Add water until you get a total of 2 cups (480ml) liquid. Add water/tomato juice mixture to a medium pot and bring to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. While quinoa is cooking, chop reserved tomatoes and set aside.
4. Mix quinoa, roasted vegetables, chopped tomatoes, and parsley in a large bowl. Taste and season with salt and freshly cracked black pepper. Serve.