Quinoa with Kalamata Olives, Pine Nuts & Roasted-Tomato Dressing

From the Taste for Life test kitchen

20 minutes prep time + roasting time | Serves 8

Roasted-Tomato Dressing

What You Need

  • 2 lb tomatoes (4 to 5 large ones)

  • 4 garlic cloves, unpeeled

  • 1/4 c olive oil, divided

  • 2 Tbsp balsamic vinegar

  • Salt and freshly ground black pepper to taste

Quinoa Salad

What You Need

  • 6 c cooked quinoa

  • 1 c pitted and chopped Kalamata olives

  • 1/2 c toasted pine nuts

  • Salt and freshly ground black pepper to taste

  • 1/2 c chopped fresh mint


  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, 11/2 cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.

Kitchen 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. 

Nutrition Notes

Excellent source of manganese and vitamin C! Nine grams of fiber and 20 grams of protein!