16ozcherry tomatoesheirloom cherries are great, but mix it up for color and flavor
1cupquinoarinsed
3cupsvegetable broth
1tspcuminfreshly ground if possible
1tspfresh thymechopped
½tsppaprika
½tspsaltor, to taste
½cuppitted kalamata olivesroughly 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.