Quinoa and Kale Porridge with Pesto and Roasted Tomatoes

Recipe by Sydney Oland.
  • Yield: 2 servings


6 small tomatoes, halved
2teaspoons olive oil
Salt and pepper, to taste
1/2teaspoon butter
1 garlic clove, finely chopped
1cup frozen chopped kale
1/2cup quinoa
2cups vegetable stock
2tablespoons pesto


  1. Adjust oven rack to middle position and preheat to 375 degrees, toss halved tomato with olive oil and season to taste with salt and pepper and spread cut side up on a prepared baking sheet. Roast until tomatoes are soft and beginning to caramelize, about 25 minutes. Remove from oven and allow to cool
  2. In a skillet melt butter over medium high heat, add garlic and cook until fragrant, about 1 minute. Add frozen kale and cook until kale is defrosted and water has evaporated, about 8 minutes. Add the quinoa and the stock and bring to a simmer. Cover and turn heat to low, cook until quinoa is soft, then season to taste with salt and pepper.
  3. Place roasted tomatoes on top of the quinoa, along with a dollop of pesto and enjoy. Or divide quinoa between 2 containers, followed by tomato and pesto and place in the fridge to enjoy at a later time.