Quick Summary: A nutty quinoa salad with sweet roasted cherry tomatoes, salty Kalamata olives, and toasted pine nuts. Serve chilled or at room temperature as a side dish or light lunch. Keeps well refrigerated for up to 5 days. Prep: 20 min | Cook: 1 hour | Serves: 4
Jump to: RECIPE | Why Quinoa Works in Salads | How to Make It? | FAQ
At HeathGlen Organic Farm, cherry tomatoes come in waves during late summer, and roasting them concentrates their sweetness beautifully. This quinoa salad pairs that sweetness with the nuttiness of toasted pine nuts and the saltiness of Kalamata olives. It’s a robust side dish that holds up well in the refrigerator, making it perfect for meal prep or potlucks.
Why Quinoa Works in Summer Salads
Quinoa has a nutty flavor and slightly creamy texture that pairs well with Mediterranean ingredients. It’s also a complete protein, making this salad substantial enough for a light lunch. Unlike pasta salads, quinoa holds up well when dressed ahead and doesn’t get mushy after refrigerating.
How to Make Quinoa Salad with Roasted Tomatoes
The ingredient and recipe details are listed in the recipe card below. In short:
- Toast nuts on a foil-lined sheet at 400°F for 3-5 minutes until golden, then chop.
- Roast cherry tomatoes on the same sheet for about 30 minutes until burst and slightly charred.
- Meanwhile, cook quinoa in vegetable broth with cumin, thyme, paprika, and salt until liquid is absorbed (15-20 minutes).
- Combine quinoa, roasted tomatoes, toasted nuts, and chopped Kalamata olives. Season to taste and serve chilled or at room temperature.
FAQ
Yes. Heirloom cherry tomatoes are excellent, but any ripe cherry or grape tomatoes work. Mix colors for visual appeal.
Up to 5 days refrigerated. The flavors actually improve after a day.
Yes. Walnuts, almonds, or sunflower seeds all work well in place of pine nuts.
Quinoa is a whole grain and contains carbohydrates. It’s healthier than refined grains but not slow carb. For slow carb, it’s a better choice than white rice or pasta.
Yes. It’s also delicious served warm right after making, though it’s traditionally served at room temperature or chilled.
Check out this collection of popular tomato recipes for a range of tomato recipes, from fresh salsas to slow cooked stews, to tomato martinis.
Quinoa Tomato Summer Salad
Equipment
- large bowl
Ingredients
- ½ cup nuts walnuts, pine nuts or your favorite
- 16 oz cherry tomatoes heirloom cherries are great, but mix it up for color and flavor
- 1 cup quinoa rinsed
- 3 cups vegetable broth
- 1 tsp cumin freshly ground if possible
- 1 tsp fresh thyme chopped
- ½ tsp paprika
- ½ tsp salt or, to taste
- ½ cup pitted kalamata olives roughly chopped
Instructions
- Preheat oven to 400 degrees F
- Spread the nuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden. Remove, chop nuts and then place toasted nuts in a mixing bowl.1/2 cup nuts
- Roast tomatoes on the cookie sheet for about 30 minutes, or until they have burst and charred. Cool and place the tomatoes in the same bowl with the walnuts.16 oz cherry tomatoes
- Combine the quinoa, vegetable broth and spices in a saucepan over high heat. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until quinoa has absorbed all the liquid.1 cup quinoa, 3 cups vegetable broth, 1 tsp cumin, 1 tsp fresh thyme, 1/2 tsp paprika, 1/2 tsp salt
- Add the quinoa to the nuts and tomatoes and stir in the olives. Season with salt to taste.1/2 cup pitted kalamata olives
Delicious salad, Dorothy! I’ve just made some for our dinner tonight and I had a taste. Excellent!
…And I used your heirloom tomatoes too.
Glad you liked it Gloria. I found it was filling enough to have for dinner also, even though it’s “only” a salad.