Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta Recipe sproutandpea

• 2 cups quinoa (I used red, but any kind will work)
• 2 cups vegetable broth
• 2 cups dry white wine
• 7 compari tomatoes
• 5 cloves of garlic minced
• 1/4 cup extra virgin olive oil
• sprinkle of salt and pepper
• 4 oz crumbled feta cheese
• 1 can of garbanzo beans

1. Cut tomatoes in half and scoop out and discard seeds and juice.
2. Toss tomatoes in olive oil and sprinkle with salt and pepper.
3. Place tomatoes on a baking sheet and fill each with a sprinkle of minced garlic.
4. Roast at 400 degrees for 30 minutes or until they start to shrivel a little.
5. When tomatoes are halfway cooked, start to prepare the quinoa.
6. combine quinoa, white wine and vegetable broth in a small pot, cover and bring to boil.
7. Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed.
8. Remove tomatoes from oven and cut into small pieces, discarding any stems, and mix the tomatoes and garlic into the quinoa.
9. Drain chickpeas and rinse in a strainer with cold water and pat dry.
10. Add chickpeas and feta to quinoa and mix everything together.

quinoa, vegetable broth, white wine, tomatoes, garlic, extra virgin olive oil, salt, feta cheese, garbanzo beans

Taken from www.chowhound.com/recipes/quinoa-garlic-roasted-tomatoes-chickpeas-andamp-feta-29321 (may not work)