Quinoa Salad
By The Taste for Life Test Kitchen
Prep Time
20 minute
Number of Servings
8
Ingredients
Roasted-Tomato Dressing
- 2 lb tomatoes (4 to 5 large ones)
- 4 garlic cloves, unpeeled
- 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
- 1⁄2 cup toasted pine nuts
- Salt and freshly ground black pepper to taste
- 1⁄2 cup chopped fresh mint
Directions
- Preheat oven to 250º.
- To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with 1⁄8 cup of the oil.
- 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.
- Peel garlic cloves. Add garlic, tomatoes, vinegar, remaining 1⁄8 cup of oil, and salt and pepper to taste in a blender. Puree until smooth.
- In a large bowl, mix together cooked quinoa, olives, pine nuts, 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, ★★★★★ Vitamin B6, Folate, Magnesium, Phosphorus, ★★★★ Vitamin A, Vitamin B1 (thiamine), Iron, Zinc, ★★★ Vitamin B2 (riboflavin), Vitamin E, ★★ Potassium, ★ Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
