Christina's Quinoa with Roasted Tomatoes

adapted from Smitten Kitchen's Pearl Couscous with Olives and Roasted Tomatoes

For roasted tomato dressing
1 1/2 lb Roma tomatoes
2 tsp minced garlic
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For quinoa
2 1/4 cups pearl (Israeli) couscous or quinoa
1 tablespoon olive oil
2 TBSP dried parsley
1 TBSP dried mint
1/2 tsp dried thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Purée with garlic, oil, water, lemon juice, salt, pepper, and tomatoes in a blender until dressing is very smooth.

Make quinoa:

Make quinoa according to package directions in chicken broth. Transfer to a bowl and stir in remaining ingredients, dressing and salt and pepper to taste. Eat and enjoy!

I also had a bit of leftover chicken, which I added. I think pork would taste good in this, too.

Lorri's Mediterranean Couscous

2 tsp butter

3 medium green onions, chopped (about 1/3 cup)

1 clove garlic, finely chopped

1 1/2 cups water (or chicken broth)

1/2 tsp chicken bouillon (not super necessary if you use broth)

1 cup uncooked couscous

1/4 cup chopped fresh parsley

1 tbsp chopped basil (or 1/2 tsp dried)

1/4 tsp black pepper

1 medium chopped yellow summer squash (about 1 cup)

1 medium tomato, chopped (3/4 cup)

Melt butter in 2 quart saucepan. Add onions and garlic and cook until onions are tender. Stir in water and bouillon. Heat to boiling. Add squash and remove from heat after it comes back up to boiling.

Stir in remaining ingredients. Cover and let stand about 5 minutes - everything cooks trust me! Fluff lightly with a fork. 

4 servings.