Served over some quinoa and sprinkled with green onion - the perfect little lunch! Add some eggs and call it brunch!

Ingredients:

1 tbsp ghee or avocado oil

1 cup cherry/grape tomatoes, halved

1 shallot, thinly sliced

1 garlic clove, thinly sliced

1 tbsp balsamic vinegar

Salt & pepper

Quinoa and green onion to serve

Directions:

1. Heat ghee/oil in a pan and add the tomatoes. Cook for about a minute until starting to soften then add the shallot and garlic and season with salt & pepper
2. Cook for about 5 minutes, stirring often, until the tomatoes are breaking down and shallot is soft, then add the balsamic 
3. Let the vinegar cook off for a minute or 2 until it becomes sweet and slightly sticky 
4. Serve over quinoa and top with green onion!

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