Roasted Tomato Quinoa Salad

Roasted Tomato Quinoa Salad
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  • 1 cup quinoa (rinsed thoroughly and drained)
  • 1 1/2 cups water
  • 1 cup vegetable stock (recommend organic low-sodium)
  • 1 teaspoon sea salt (plus more for sprinkling)
  • 2 medium ripe tomatoes (5-6 oz each, highly recommend local)
  • 2 cloves garlic (minced)
  • 3 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 cup sliced grapes
  • 1/2 cup salted & roasted pistachios (roughly chopped, sub other nut)
  1. Preheat oven to 325 and line 1-2 baking sheets with parchment paper. Thinly slice tomatoes width-wise (approx 1/4 inch) and lay on baking sheets. Sprinkle with minced garlic, remaining 1/2 teaspoon sea salt and 1-2 tablespoons olive oil.
  2. Bake tomato sliced for 50 minutes or until the liquid has evaporated and they are sweet in flavor.
  3. Optional: Heat a saute pan to medium-high and add 1 tablespoon olive oil. When shimmering, add quinoa and cook, stirring frequently, until slightly golden with a nutty aroma (approx. 6-8 mins).
  4. White tomatoes are baking, add water, vegetable stock, 1/2 teaspoon sea salt and quinoa to a sauce pot. Heat to a boil, reduce to a low-simmer and cover. Simmer quinoa for 25 minutes or until all the liquid is absorbed. Remove from heat and allow to sit covered another 5-10 minutes before fluffing with a fork.
  5. In a large mixing bowl, combine quinoa, roasted tomatoes, grapes and pistachios. Drizzle with extra olive oil and sea salt to taste. Eat immediately or chill overnight. Keep refrigerated.
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