Quinoa Salad

Quinoa with green leaves in a white dish
Prep Time: 
20 minute
Number of Servings: 


Roasted-Tomato Dressing

  • 2 lb tomatoes (4 to 5 large ones)
  • 4 garlic cloves, unpeeled
  • 14 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
  • 12 cup toasted pine nuts
  • Salt and freshly ground black pepper to taste
  • 12 cup chopped fresh mint


  1. Preheat oven to 250º.
  2. To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with 18 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 18 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, 1 12 cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.


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 Info: 
634 Calories, 21 g Protein, 0 mg Cholesterol, 90 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 11 g Fiber, 22 g Total fat (3 g sat), 430 mg Sodium, ★★★★★ Vitamin B6, Folate, Magnesium, Phosphorus, ★★★★ Vitamin A, Vitamin B1 (thiamine), Iron, Zinc, ★★★ Vitamin B2 (riboflavin), Vitamin E, ★★ Potassium, Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium


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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.