Quinoa Salad
Prep Time
20 minute
Number of Servings
8
Ingredients

Roasted-Tomato Dressing

  • 2 lb tomatoes (4 to 5 large ones)
  • 4 garlic cloves, unpeeled
  • [q:1/4] cup olive oil, divided
  • 2 Tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste

Quinoa Salad

  • 6 cups cooked quinoa
  • 1 cup pitted and chopped Kalamata olives
  • [q:1/2] cup toasted pine nuts
  • Salt and freshly ground black pepper to taste
  • [q:1/2] cup chopped fresh mint
Directions
  1. Preheat oven to 250º.
  2. To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with [q:1/8] cup of the oil.
  3. Place tomatoes skin-side down on a baking pan. Add garlic cloves to pan. Roast until tomatoes start to shrivel around their edges, approximately 1 hour. Remove from oven and allow to cool for 20 minutes.
  4. Peel garlic cloves. Add garlic, tomatoes, vinegar, remaining [q:1/8] cup of oil, and salt and pepper to taste in a blender. Puree until smooth.
  5. In a large bowl, mix together cooked quinoa, olives, pine nuts, [q:1 1/2] cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.
Nutrition Info
634 Calories, 21 g Protein, 0 mg Cholesterol, 90 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 11 g Fiber, 22 g Total fat (3 g sat), 430 mg Sodium, [nutrition:5] Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:4] Vitamin A, Vitamin B1 (thiamine), Iron, Zinc, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Potassium, [nutrition:1] Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium