Crumble Tomato Quinoa

Crumble Tomato Quinoa

How can I do?

Preheat oven to 200 ° C in a Pyrex bowl, combine the olive oil then the tomatoes, oregano, salt and sugar. Bake for 45 minutes at 200 ° C yet.

Meanwhile, cook the quinoa for 15-20 minutes. Drain and mix fishermen and seaweed gomasio.

When the tomatoes are browned, add the quinoa over the tomatoes gomasio scatter. Then bake for 15 minutes.

  • 6 tomatoes, cut into wedges

  • dried oregano

  • 2 cup tablespoons of olive oil

  • Sea salt

  • 1 cup of teaspoon sugar

  • 1 cup raw quinoa

  • Algae Fischer

  • gomasio

Total time: Preparation + cooking time: 60 min
Yield: 2 people

Andes millet, Gluten-Free, Organic Vegan Cuisine, Other courts
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