Roasted Tomato, Spinach and Quinoa Salad

Start with the tomatoes. Preheat the oven to 350ºF. Slice the tomatoes in half and put on a large baking tray. Drizzle with olive oil, season with sea salt, a twist of black pepper and a pinch of brown sugar. Stir well, making sure all the tomatoes are cut side up and roast for 40 minutes until shriveled and golden.

Cook the quinoa: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking. Then add quinoa and cook, stirring until well-coated with oil, 2 minutes. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and quinoa is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

While quinoa is cooking, onto the onions: Heat a large frying pan with 2 tablespoons olive oil. Add the onions and cook on low until completely soft. Add the balsamic vinegar, sugar and plenty of seasoning and cook for another 5 minutes or so until dark, sweet and sticky.

To assemble the salad, squeeze the lemon juice over the quinoa and add the remaining 2 to 3 tablespoons olive oil, the garlic and most of the mint and parsley. Stir well and season to taste.

Fold in the spinach and tumble onto a large serving platter. Top with roasted tomatoes, onions and the rest of the herbs.

Tip: Cook the quinoa a day ahead, cover and refrigerate. Bring back to room temperature before assembling the rest of the salad and serving. But note that the spinach won’t wilt if you do it this way.