The roasted tomatoes and onions in this dish take quinoa to another level of goodness! Remember to use the juices from the roasting pan in the salad for extra flavor. This salad is so refreshing – I hope you enjoy it as much as I do!
For the Salad:
1 red onion, thinly sliced
2 tablespoons olive oil for roasting (may need a little less)
sea salt and pepper to taste
about 2 cups of tomatoes that have been cut into halves and quarters, depending on size – you want them bite size. You can also use the cherry tomatoes whole.
1 cup dry red quinoa
1½ cups water or stock
1 bunch arugula, de-stemmed
1 head lettuce, leaves torn small
2-3 red peppers, thinly sliced
For the Dressing:
½ cup fresh lemon juice
¼ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
sprinkle of freshly ground black pepper
1. Preheat oven to 425 degrees. Separate onions into individual strips after slicing. Toss onions and tomatoes with olive to coat, sprinkle with salt and pepper, and spread on a baking sheet. Roast until the onions begin to crisp a bit and the tomatoes have begun to burst and are juicy, about 15-20 minutes. You want to let them roast at least this long to bring out all of the sweetness and flavor.
2. In the meantime, rinse the quinoa in water and drain. Add the quinoa to a pot with the water or stock. Bring to a boil then reduce heat, cover, and simmer for 15 minutes, until tender. When the quinoa is done, take it off the heat and let it sit for 5 minutes or so with the lid on. Fluff with a fork after it has rested.
3. While the quinoa and vegetables are cooking. Prepare the dressing by blending all the ingredients together.
4. Once the quinoa and vegetables are ready, stir them together with half the dressing.
5. In a large bowl, mix torn lettuce leaves, arugula, and the sliced red peppers. Toss the salad with the remaining dressing to coat lightly. You can serve this on the side of the quinoa, or serve the quinoa on top of the salad.