Corn & Pesto Crunch with Roasted Tomato Toppings

June 16, 2010 § 1 Comment

After caroling the glories of roasted tomatoes, I roasted the heck out of an additional three dozen red globes.  I like eating the big ones plain, their sides blackened and tops crunchy from heirloom garlic chunks.  Each bite is a burst of caramelized tomato flavor and smoky balsamic vinegar.  I’m quite certain that food simply doesn’t get much better than this.  I’ve also been roasting cherry tomatoes.  Although they’re teeny and shriveled out of the oven, I think they are well-suited as a delectable (not to mention gorgeous) garnish.  As luck would have it, I came across a recipe that used roasted-tomatoes as a salad mix-in so I took a little detour.  This recipe is inspired by Heather, via Heidi’s 101 Cookbooks, and I plan to make this dish after my next sojourn to the farmers’ market on Thursday, when I’ll pick up another bundle of fresh corn cobs.

Ingredients:
1 cup quinoa, raw
1/4 cup pesto
1/2 cup roasted cherry tomatoes*  (aim for 2-3 cups, raw)
3 ears corn
1 bunch leafy greens (dandelion greens, arugula or spicy greens are great)
1 medium onion
1 tablespoon olive oil
1/4 cup cashews, toasted
1/4 cup walnuts, toasted

Method:

1.  Premake roasted cherry tomatoes and pesto.

2.  Bring two cups of water and one cup dry quinoa to a boil on the stove.  Reduce the heat to a simmer, cover the pot and cook until al dente, about 15 minutes.

3.  Meanwhile, in an ungreased skillet, heat cashews and walnuts on medium-high heat until browned and fragrant, about 7 minutes.  Keep an attentive eye and toss every few minutes to avoid burning.  Remove toasted nuts and set aside.  In the same skillet, heat a tablespoon of olive oil and saute onion until golden, about 5 minutes.  Meanwhile, cut corn from cob and roughly chop greens.  When onions have started to brown, add corn and cook briefly, about 2 minutes.  Remove from heat and add the leafy greens.  Toss until wilted.

4.  When quinoa has finished cooking, add pesto and fluff with a fork.  In a large bowl, add quinoa and toss with sauteed vegetables.  Add toasted nuts and toss.  Scoop onto serving platter and generously garnish with roasted cherry tomatoes.  Best served warm or at room temperature.

Diet Notes: Gluten-free

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