Roasted Tomato Quinoa Salad
Roasted Tomato Quinoa Salad is a nutritious and delicious salad, perfect as a side dish or main. Full of color, textures, and flavors, this salad is surely one you would want to make for your next meal.
Servings: 2 people
Equipment
- Saucepan with lid
- Baking tray
- Spoon
Ingredients
For the salad:
- 1 cup raw quinoa I used tricolor quinoa.
- 2 cups stock see the note.
- ½ cucumber diced.
- 1 red bell pepper deseeded and chopped.
- 8.8 ounces cherry tomatoes.
- A pinch of Italian herbs.
- 1 tablespoon olive oil.
- Salt and black pepper.
- 2 handfuls handfuls cilantro/ coriander leaves chopped.
- 2 cup cooked chicken see the note.
For the dressing:
- ¼ cup olive oil.
- 2 tablespoons tahini.
- Juice of 1 lemon.
- 2 tablespoons light soy sauce.
- 1 teaspoon red chili flakes.
- 1 teaspoon honey.
Instructions
- Put the tomatoes on a roasting tray and drizzle one tablespoon of olive oil over the tomatoes.
- Grind the salt and black pepper over the tomatoes. Sprinkle a pinch of Italian herbs. You can toss the tomatoes using your hands to ensure every tomato gets the oil, seasoning, and herbs.
- Roast the tomatoes in a preheated oven at gas 5/ 374°F/ 190°C for 25-30 minutes until the fruits are fully roasted. You can do it in an air fryer or Instant Pot at the same temperature for about 20 minutes.
- In the meantime, wash and rinse the quinoa. Set aside.
- Bring the stock to a boil in a saucepan and place the quinoa in the boiling stock. Let it cook and simmer for about 10 minutes or until the liquid evaporates and the quinoa plumps up. Fork it off so it will be fluffy.
- For the chicken, you can use any cooked chicken left over and just cut it into small pieces.
- In a small bowl, put all the dressing ingredients and whisk it all using a fork, a salad whisk, or a blender. Mix until you have a smooth sauce.
- Prepare your large salad bowl.
- Arrange the fluffy quinoa, roasted tomatoes, bell pepper, cucumber, chopped cilantro/ coriander leaves in the salad bowl.
- Drizzle the dressing sauce over and enjoy.
Notes
- You can use any small tomatoes that you like. I often use cherry or plum tomatoes.
- Any cooked chicken leftover will work fine for the salad. My favorite leftovers are chicken tikka or chicken popcorn.
- Feel free to change the veggies to any of your favorites. Use the suggested choices here as an idea.
Nutrition
Serving: 250grams | Calories: 1020kcal | Carbohydrates: 76g | Protein: 54g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Cholesterol: 105mg | Sodium: 2097mg | Potassium: 1448mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3673IU | Vitamin C: 109mg | Calcium: 116mg | Iron: 8mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.