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Pan Roasted Tomatoes with Quinoa

Yield: 2-4 servings 1x
Prep: 15 minsCook: 25 minsTotal: 40 minutes


  • 1 cup quinoa
  • 2 cups chicken or vegetable stock, or water
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 2 pints cherry or grape tomatoes
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper to taste


  1. In a saucepan, combine quinoa and chicken stock and bring to a boil. Cover and reduce heat to low. Simmer quinoa for about 15 minutes or until tender. Drain any excess cooking liquid (be sure to use a fine-mesh strainer so that the small quinoa grains don’t fall through). Return quinoa to the pot, cover and allow to rest.
  2. While the quinoa rests, in a large sauté pan, heat the olive oil over medium heat. (Be sure to select a sauté pan large enough that the tomatoes will be in a single layer as they cook.)
  3. Add the garlic to the oil and cook for about 30 seconds – being careful not to let the garlic burn.
  4. Add the tomatoes, basil, parsley, rosemary, thyme, salt and pepper.
  5. Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently so that all sides of the tomatoes roast evenly, until the tomatoes start to soften and lose their firmness.
  6. Remove from the heat. Add cooked and rested quinoa to the sauté pan with the tomatoes and toss together. Add salt and pepper to taste, if desired.
  7. Serve immediately.

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