fbpx

Roasted Tomato “Quinoa-schetta”

lindseyeatsla_bruscetta-11
Share on twitter
Share on facebook
Share on pinterest
Share on email

This party favorite has a twist with Ancient Harvest Heat-and-Eat Quinoa.  A roasted tomato, quinoa and herbed goat cheese spread is placed on top of gluten-free toast for a twist on the classic app. Get the recipe below by @lindseyeatsla.

Prep Time: 20 minutes
Total Time: 50 minutes

Ingredients

For the Bruschetta

Goat Cheese Herb

  • Spread 1/4th cup chopped basil
  • 1/4th cup chopped dill
  • 1/4th cup chopped green onions
  • 1 lemon juice
  • 1 large log goat cheese (about 1 ½ cups)
  • Salt and pepper to taste
  • 1 T olive oil

Directions

Preheat your oven to 400 degrees. In a deep dish, add 2 cup of your tomatoes, drizzle olive oil, salt and pepper and add your garlic cloves. Bake and roast for about 45-50 minutes until charred and cooked through.

While that’s cooking, make your quinoa according to the package instructions and slice your gluten-free baguette.

Next, make your goat cheese herb spread. Chop up basil, dill, green onions and mix with lemon juice and a large log of goat cheese, salt and pepper, olive oil and mix well, set aside.

Place your toast in the oven with salt and pepper until toasted, place on your goat cheese dip, the bruschetta and quinoa mixture, some fresh, sliced tomatoes and garnish with basil.

Servings: 2-3