Quinoa with roasted tomatoes and chickpeas is the perfect, easy summer vegan side dish. It’s easy to make, but it’s so flavorful, thanks to juicy and sweet burst cherry tomatoes. Chickpeas add plant protein to this versatile recipe!
To some extent, I think of the food that I post on this blog as “comfort food,” in the sense that my recipes always grow out of personal likes and dislikes, food that feeds my spirit and makes me happy. A lot of the recipes I share these days are meals that Steven and I have enjoyed enough to repeat a few times, which means that they’re familiar and comforting to us.
But today’s recipe deserves a special “comfort food” designation, because it’s such a perfect expression of flavors and ingredients that I love and return to, again and again. I also tend to think of comfort foods as being relatively simple, or at least easy enough to prepare that we can learn the process by heart and replicate it often. In that sense, this recipe fits the bill, too.
Ever since I made my polenta tart with garlicky white bean spread and roasted cherry tomatoes earlier this summer, I’ve been on a tomato roasting kick. It’s so easy to roast a pan of them at the start of a week and put them in various recipes, from pasta dishes to salads to grain salads. They’re also great on toast, with either homemade hummus or herbed cashew cheese as a bottom layer. And they’re wonderful, apparently, with quinoa.
The nice thing about this recipe is that very little seasoning or fuss is needed once the tomatoes and chickpeas are roasted. They’ll absorb rich, roasted garlic flavor as they cook, and as you mix the tomatoes into the quinoa, they’ll be a little sweet and juicy, providing the grain with plenty of moisture and flavor. After that, a simple drizzle of balsamic vinegar, salt, and a sprinkle of chives is all it takes to create a vibrant, satisfying, simple bowl of whole grain goodness.
This is a perfect grain to serve to friends–you can prepare it in advance and then pair it with a summery soup, or you can use it as a side dish for grilling and barbecues. It’s nice hot or cold, and it goes really well with grilled tofu. Other vegetables would work well here, too, including roasted eggplant, zucchini, or asparagus. And if balsamic isn’t your favorite flavor, fresh lemon juice or sherry vinegar will give the grain salad a little acid.
Hope you’ll enjoy this recipe at some point before tomato season is behind us. I’m clinging to august produce right now, and have no intention of stopping until I have to, which means another summery recipe is on its way later this week. For now, I wish you a happy Tuesday!