This evening was all about a quick, healthy, delicious dinner.
It started with all sorts of different tomatoes. Some lovely large plum tomatoes still on the vine, and then an array of multicoloured little ones! Purple, yellow and red!
I placed the large plum tomatoes onto a baking tray and seasoned with black pepper and sea salt, followed by a drizzle of olive oil. I wanted to caramelize them a little bit as roasted tomatoes really taste great like this so I added a splash of balsamic vinegar and a tiny little sprinkle of golden sugar. Then I popped these into the oven at 170 degrees for 20 minutes.
Whilst the tomatoes were caramelizing away, I got started on the quinoa and bulgar wheat - all you have to do is rehydrate these dry grains, so it really couldn't be easier. You could use anything similar here, for example, fregola, pearl barley or plain old cous cous. Anyway so literally all you do is simmer the dry grains in boiling water for 20 minutes, and then let them sit for a further 10 minutes to soak up all that water and rehydrate.
Once the tomatoes have been in the oven for 20 minutes, take the tray out and fill the space with all your other veggies. I added the other tomatoes, olives, artichokes, fennel and radishes. Season again, and a little bit more olive oil. Then it's straight back in the oven for another 10 minutes; this time at 200 degrees.
After the full 30 minutes, you should have some lovely fluffy quinoa and bulgar wheat. Drain it and then fill the base of your serving tray with it.
As soon as you've done this, your multi-coloured veggies will be ready too!
Simply layer the caramelized plum tomatoes and all the other veggies over your quinoa/bulgar wheat mix.
Add a sprinkle of fresh chopped parsley, a pinch of capers and a little squeeze of lemon juice and voilà!
There you have it; a healthy, delicious, multi-coloured dinner. Enjoy!
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