• 1 1/2 cups quinoa
• 3 cups chicken broth
• 3 fresh tomatoes
• 1/4 cup plus 2 teaspoons olive oil
• 1/3 cup Parmesan cheese
• 1 Tablespoon plus 1 teaspoon dried thyme
• 1/4 cup lemon juice
• 3/4 cup chopped fresh basil
• 2 teaspoons lemon zest
• salt
• pepper

1. Cook quinoa according to package directions, using chicken broth instead of water.
2. Meanwhile, preheat oven to 375 degrees. Cut tomatoes into bite size pieces.
3. In a medium bowl, drizzle tomatoes with 2 teaspoons olive oil and sprinkle with salt, pepper, and 1 teaspoon thyme. Mix well.
4. Line tomatoes into baking pan, and bake at 375 degrees for approximately 30 minutes, checking and turning as needed.
5. Remove from oven, sprinkle with Parmesan and roast for an additional 5 minutes, or until cheese is melted.
6. In a small bowl, combine the remaining olive oil, lemon juice, basil, thyme, and lemon zest and mix well. Season with salt and pepper to taste. Pour this mixture over the quinoa and mix well.
7. Stir in roasted tomatoes and serve.

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* Individual results may vary.