Quinoa Salad with Roasted Tomatoes

26 Jan

My daughter has become sensitive to wheat. She has been cooking with quinoa for a while. While visiting her this weekend, we experienced with quinoa together. I think I will be cooking with quinoa again. This was tasty and and nutritious salad.

  • 1 cup of uncooked quinoa
  • pint of cherry tomatoes
  • 1/2 cup chickpeas, rinsed and drained
  • 1/3 cup pesto (use my  Quick Herb Pesto recipe)
  • 1/4 cup balsamic vinegar

Cut the tomatoes in half. Line a baking sheet with parchment paper. Place the tomatoes on the cookie sheet cut down side. Roast in 400 degree oven 40 minutes.

Cook the quinoa. Let it sit in the pot for 5 minutes with lid on. Uncover, stir and let it cool. Mix the pesto and balsamic vinegar together in a large bowl. Add the quinoa and chickpeas, toss gently. Add the tomatoes at the very end. This makes a good meal alone or a side dish.

quinoa salad

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