Quinoa Salad
Roasted-Tomato Dressing
- 2 lb tomatoes (4 to 5 large ones)
- 4 garlic cloves, unpeeled
- 1⁄4 cup olive oil, divided
- 2 Tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste
Quinoa Salad
- 6 cups cooked quinoa
- 1 cup pitted and chopped Kalamata olives
- 1⁄2 cup toasted pine nuts
- Salt and freshly ground black pepper to taste
- 1⁄2 cup chopped fresh mint
- Preheat oven to 250º.
- To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with 1⁄8 cup of the oil.
- 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.
- 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.
- In a large bowl, mix together cooked quinoa, olives, pine nuts, 1 1⁄2 cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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