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Quinoa Salad with Roasted Cherry Tomatoes: Tomato Recipe Series 2012

Quinoa with Roasted Tomatoes, Pine Nuts & Olives

Quinoa with Roasted Tomatoes, Pine Nuts & Olives

Quinoa is an ancient grain that has recently regained popularity in the foodie world.  I had been hearing a lot about the health benefits of quinoa, but was also hearing accolades on its excellent nutty flavor profile.  Apparently it is still in a  “niche”, as it took me a while to find it in the local grocery stores.

As I was researching different ways to use some of the heirloom cherry tomato varieties we grow, I stumbled across this quinoa salad recipe on a blog called  www.eatliverun.com that looked like the perfect foil for the abundance of cherry tomatoes we have this time of year.  It was.  Jenna, the author of the eatliverun blog is a trained chef, freelance food writer and recipe developer.  This is her recipe, only slightly modified by me:

Quinoa Salad with Roasted Cherry Tomatoes, Pine Nuts &  Olives

Ingredients:

  • 1 cup quinoa, rinsed
  • 3 cups vegetable broth
  • 16 oz cherry tomatoes (heirloom cherries are great, but mix it up for color and flavor)
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1 tsp cumin, freshly ground if possible
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp paprika
  • 1/2 tsp salt (or, to taste)
  • 1/2 cup pine nuts, roughly chopped (she used walnuts)

Directions:

  1. Preheat oven to 400.
  2. Spread the nuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden. Remove and place toasted walnuts in a mixing bowl.
  3. Spray foil with cooking spray and place cherry tomatoes on top. Roast tomatoes for about 30 minutes, or until they have burst and charred.  Cool slightly and place the tomatoes in the same bowl with the walnuts.
  4. 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.
  5. Add the quinoa to the nuts and tomatoes and stir in the olives. Season with salt to taste.

Serve chilled or at room temperature.

This kept its flavor well, even after refrigerating it with the tomatoes.

Enjoy!  Next up is some kind of  Tomato Pie.  Do you have any favorites for tomato tartin or tomato pies?  I’d love to hear from you on any of your favorite tomato recipes.  We have about one month left for the fresh tomatoes, and then it’s on to the dried Principe Borghese and the tomato chutney recipes!

 

 

 

3 Comments

  1. dorothy stainbrook on September 16, 2012 at 7:29 pm

    Glad you liked it Gloria. I found it was filling enough to have for dinner also, even though it’s “only” a salad.

  2. Gloria Raheja on September 16, 2012 at 6:24 pm

    …And I used your heirloom tomatoes too.

  3. Gloria Raheja on September 16, 2012 at 6:24 pm

    Delicious salad, Dorothy! I’ve just made some for our dinner tonight and I had a taste. Excellent!

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