DID YOU KNOW?
Thyme warms the intestines, decongests the liver and promotes digestion. It can help with bloating and gas. Thyme can warm your lungs, resolve phlegm and relieve cough. It’s a big immune booster. Add it 10 minutes before taking the pot off the stove. If using an Instant Pot, add after opening the lid and let it infuse for 20 to 30 minutes. Fresh thyme is best in marinades, sauces, stocks, stuffings, and slow-cooked stews and casseroles.
Use fresh or dried.
WHAT'S COOKING WEDNESDAY?
1 1/2 cups Cherry Tomatoes (cut in half)
3 tbsps Extra Virgin Olive Oil (divided)
1/8 tsp Sea Salt
1 cup Quinoa (uncooked)
2 cups Water
2 tbsps Thyme (chopped)
1 1/2 tbsps Orange Juice
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the tomatoes cut side up. Drizzle with half the extra virgin olive oil and sea salt and cook for 10 minutes. Remove, flip the tomatoes and place back in the oven for 12 to 15 minutes.
- Meanwhile, combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let it simmer for 13 to 15 minutes or until the water is absorbed.
- Add the quinoa to a large bowl along with the tomatoes and thyme. Add the remaining extra virgin olive oil and lemon juice. Toss to combine. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor : Add additional seasonings or herbs such as parsley, chili flakes or oregano.
Additional Toppings: Top with protein of your choice such as kale, tofu or chickpeas.