Wednesday, July 13, 2016

Roasted Tomato-Balsamic Basil Mushroom Pan with Garlic Lemon Quinoa


Hey there loves!! Let me tell y'all! This dish was on a whim and it came out delish! Not to mention the beautiful color all up in it. Doesn't it make you want something, and enjoy it even more, when the presentation is on point? I know I do! Plus I'm a bit OCD that way anyway. My food has to be pretty, if you will. What could be better than a filling, flavorful, healthy meal with veggies and quinoa? I'll wait! Lol

Recipe is as follows....ENJOY!


Peace & Love
XO
~Katina


All you need:

4 cups sweet tomatoes (medley)
2 cups mushrooms (I mixed whole bellas and pre-sliced)
2 cups balsamic vinegar
1/2 cup brown sugar
1/4 tsp sea salt
2 large fresh basil leaves; chopped
parsley (for garnish)
6 garlic cloves
quinoa

Directions: preheat oven 450 degrees

Cook quinoa as directed on bag 2:1 ratio (squeeze a half small lemon into the water before boiling)
Wash and pat dry veggies before roasting. Place veggies and garlic in a mixing bowl and drizzle with coconut oil, season with sea salt & pepper. Roast in oven on prepared baking sheet for 15-20 min. 

While veggies are in the oven, mix your balsamic with brown sugar and 1/4 tsp sea salt in a saucepan over med heat, until sugar fully dissolves. Bring to a boil, add chopped basil, simmer for about 15-20 min, or until glaze is reduced by half. Set aside and let cool.

Once veggies are done, allow to cool on top of stove. In separate large skillet or large dish, put all ingredients into, pouring balsamic reduction over top. Toss to coat all veggies, garnish with fresh cut parsley and serve. 

*optional- mix in 2 cups baby spinach prior to sauce



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