Quinoa with Tomatoes, Chickpeas and Feta

Ingredients
1 pint small tomatoes, quartered or halved
¹⁄₄ cup olive oil
Salt and freshly ground pepper
2 cups quinoa
2 cups vegetable broth
2 cups white wine
5 cloves garlic, minced
4-6 ounces feta cheese, crumbled or chopped
1 (15 ounce) can chickpeas, drained and rinsed

Instructions
1. Heat oven to 400*F. 

2. Toss tomatoes with 2 tablespoons oil, salt and pepper.  Place tomatoes on wire rack set in baking sheet, cut side down, and bake 30 minutes or until tomatoes start to shrivel. 

3. After tomatoes have cooked for 15 minutes, start to prepare quinoa.  Heat remaining 2 tablespoons olive oil in saucepan over medium heat.  Add garlic and quinoa and cook, stirring, until garlic is fragrant.  Add white and broth, cover and bring to boil over high heat.  Reduce heat to low and simmer, covered, with lid half on, for about 15 minutes or until liquid has been absorbed. 

4. Add tomatoes, feta, and chickpeas to quinoa and stir well to combine. 

Comments
This recipe is from Sprout and Pea.  I had delicious local feta in my fridge and decided this recipe would be a great way to use it.  I thought it was delicious!  Next time I might add a little bit of lemon juice, but I thought the recipe was great as it was.  The roasted tomatoes were very flavorful and the garlic added great flavor to the quinoa.  This was a fantastic side dish for the grilled leg of lamb. 

The feta, by the way, was grand. 

Shown here with Grilled Marinated Leg of Lamb.

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