Cherry Tomato and Parmesan Quinoa

Before going to work on Friday, I took a nice, thick pork chop out of the freezer and put it in the fridge to thaw.  I hadn’t actually planned what I was going to eat with it.  That is until I spied some week old cherry tomatoes on the counter; I decided to take care of them in one go.  There was nothing to this recipe but I thought I was pretty crafty for using the tomatoes and making a delicious side dish.

I followed the regular directions for making quinoa and put the 10 cherry tomatoes in the water even before it boiled.  A little olive oil, a couple teaspoons of oregano and several handfuls of grated parmesan and I was good to go.  The exploded tomatoes added nice acidity to the dish and put a little extra color on the plate.  Not bad for a seat-of-the-pants side.

Cherry Tomato Parpadelle

We cooked this up for the first time this spring a few nights ago.  It’s really fast and easy and works with about any pasta.  Parpadelle just happened to be the noodle of the night that night.  It is essentially cherry tomatoes and garlic sauteed until they split open in generous portion of butter and olive oil.  A little salt and pepper and some shredded fresh basil to finish and you’re in summertime pasta heaven.  Observe: