Healthy Eating: Quinoa and Tomatoes

Other than my uncle (who lives thousands of miles away on a separate continent, across an ocean), I am the lone vegetarian in my family. It drives my mother insane, because she hates the idea of having to make two separate meals for a family of three - a meat-based meal for her and my father, and then a meatless one for me. Thus, I've become quite accustomed to preparing my own food at home. It's easier, far less hassle for everyone involved, and it gives me a chance to control what I choose to put in my body - it really is a win-win situation for all parties involved!

This summer, one of my favorite go-to recipes has definitely become quinoa and tomatoes. It's a simple, refreshing meal with a great flavor that packs a nutritious punch and is light but hearty!

One of the best parts about this meal definitely has to be its relatively short prep time - it takes about 15 minutes, max! I buy different pre-seasoned flavors of quinoa (roasted garlic and olive oil is one of my very favorites) and cook them on the stove according to the package instructions while I prepare the ingredients for my tomato addition.

Now, I'm not 100% sure what to call my little tomato "addition" - I got the recipe for how to make it from a coworker, who said that it was simply called the "tomato thing" in her family. In my eyes, it looks like a chunkier version of chutney, so I think I've settled on calling it a tomato chutney. Anyhoo, if you're interested in how to make it, here's what you'll need:

• Olive oil
• 2 medium tomatoes, diced
• 1 small - medium onion, diced
• Fresh basil leaves, chopped
• Turmeric powder
• Salt and pepper
• Sugar, to taste

The recipe is painfully simple.
 
I don't ever measure out an exact amount of olive oil for cooking - I kind of just eye it and go from there, but a good estimate of the amount you'll need is between 2-3 teaspoons. Heat the oil on the frying pan, and once it's hot enough, throw in the onion. Cook until clear, or about 2-3 minutes. Once the onion has turned clear, add the tomatoes, and cook for an addition 2-3 minutes.

Add salt, pepper, and a tiny bit of sugar to taste (I like mine to be a tiny bit sweet, some may like it to be a bit sweeter), and once you're satisfied with the flavor, sprinkle turmeric powder overtop. About half a teaspoon or so should do.

Cook until the spice has mixed well with the vegetables. Next, as a finishing touch, add the chopped basil, trying to ensure that it spreads rather evenly through the mixture. Cook for an additional minute, and then serve immediately with the quinoa!

Simple, easy, quick, and delicious? What more could you ask for?

xx
ola