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Issue 431: Roasted Tomato Quinoa Salad

Estee Kafra

This salad was a result of too many tomatoes sitting in the fridge, along with a few requests for a new quinoa salad recipe.

Wednesday, June 13, 2018

 Mishpacha-Recipe

 

The quinoa rage is far from over, and as it's so healthy and versatile, its popularity isn’t diminishing anytime soon.

Ingredients

Serves 8–10


Salad Ingredients
  • 3 cups cherry tomatoes
  • 2 Tbsp extra-virgin olive oil
  • kosher salt and Montreal steak spice, for sprinkling
  • 1 cup raw quinoa
  • 4 cups baby spinach leaves 

Dressing
  • 1/3 cup extra-virgin olive oil

    3 cloves garlic, minced (or 3 cubes)

    ¼ cup freshly chopped parsley, or 3 cubes frozen parsley

    ½ tsp kosher salt, or to taste

     



Preparation

Preheat oven to 400°F (200°C).

Place the tomatoes on a baking sheet and toss with olive oil. Sprinkle generously with kosher salt andMontrealsteak spice. Place in oven and let roast for 10 minutes. Turn off oven and let them sit inside for 1 hour.

Combine the ingredients for the dressing and toss with the roasted cherry tomatoes.

Meanwhile, cook the quinoa in salted water according to package directions. Don’t forget to rinse it well before you cook it. Let the quinoa cool to room temperature. Toss the salad greens, cooked quinoa, and roasted tomatoes in a bowl. Taste and adjust seasoning if necessary.

Tip: I like to use the cherry tomatoes that come in assorted colors to add interest and color to this salad. If making the salad a day ahead, add the spinach or lettuce right before serving.

 

 

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