Roasted Tomato and Basil Quinotto

Ingredients

• For the roasted tomatoes and garlic
• 2 cups grape or small cherry tomatoes (or a combination of both)
• 2 large cloves garlic left in their skins
• 4 tablespoons extra virgin olive oil
• Salt and pepper
• For the quinotto
• 1 cup quinoa, rinsed and drained well
• 3 tablespoons butter
• The previously roasted garlic cloves
• 1/2 cup dry white wine
• 3 cups warm chicken broth (I think vegetable broth would work also)
• The roasted tomatoes
• 1/4 cup finely grated parmesan cheese
• 1/2 cup thinly sliced fresh basil leaves
• Salt and pepper to taste

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