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Quinoa Salad

Prep Time: 
20 minute
Number of Servings: 
8
Recipe Source: 

From the Taste for Life test kitchen

Ingredients: 

Roasted-Tomato Dressing

  • 2 lb tomatoes (4 to 5 large ones)
  • 4 garlic cloves, unpeeled
  • ¼ c olive oil, divided
  • 2 Tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste

Quinoa Salad

  • 6 c cooked quinoa
  • 1 c pitted and chopped Kalamata olives
  • ½ c toasted pine nuts
  • Salt and freshly ground black pepper to taste
  • ½ c 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 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 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, 1½ cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.

Notes: 

Serve the quinoa with extra dressing on the side, if desired. The dressing is also delicious over salads or steamed vegetables, or as a dip for crusty bread. 

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