Name: Roasted Tomato Quinoa Salad
Yield: 6 servings
Ingredients: 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))

Roasted Tomato Quinoa Salad

COMMENTS

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    [post_date] => 2015-06-22 12:24:39
    [post_date_gmt] => 2015-06-22 18:24:39
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    [post_title] => Roasted Tomato Quinoa Salad
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06.22

Friends, I've done you a disservice. I realized that I don't have a lot of recipes for side dishes on LL Balanced! I don't even have a sides category! Why, oh why have I left half of your plate empty, your proteins forlorn?

Honestly, I think it's because most of my sides don't even constitute recipes. 90% of the time, my plates is completed by whichever seasonal veggies look fresh, prepared simply with some combination of olive oil, salt and lemon juice.

All of this is exceptionally delicious and nourishing, but it's not going to win you a prize for creativity and presentation. One of the places I look to for inspiration for cooking seasonal produce is Music City Mise, which offers locally-curated dinner kits and home-cooking guidance. Started by my friend Libby, MCM empowers you to create fresh, simple, mouthwatering. Her menu is ever-rotating with amazing combinations like olive oil poached spring onions with smoky field peas?!

Alarmed at my lack of side dishes and mid-ogle of some local heirloom tomatoes, I had a WWLibbyD moment. Today's recipe emerged, and couldn't have been more pleased!

When ripe tomatoes are cooked low and slow, the natural sugars condense and they take on a rich, sweet flavor. Softer and juicier than store-bought sundried tomatoes, these are amazing as part of an anti-pasti platter, layered on crusty bread with hummus or blended with olives to make an incredible spread.

But let's not get ahead of ourselves, because I adore them best in my summery quinoa dish with cold, crisp grapes and crunchy salted pistachios! This is one of those recipes that gets better with age (5 days max), and a simple toss of olive oil will bring it back to life.

Quinoa has tons of natural protein, so you could absolutely eat this as a light meal on its own or paired with sliced avocado. Make it on Sunday and you'll have meals throughout the week. Also, if you are in the Nashville area I cannot recommend Music City Mise enough. It will definitely get you on track to home-cooking and taste incredible in the process!

TOTAL TIME :

6servings

INGREDIENTS

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)

DIRECTIONS

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.
Bake tomato sliced for 50 minutes or until the liquid has evaporated and they are sweet in flavor.
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).
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.
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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