The Pioneer Woman Tasty Kitchen
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Quinoa Salad with Roasted Tomatoes and Avocado

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

A flavorful salad with a tasty tahini vinaigrette dressing!

Ingredients

  • FOR THE SALAD:
  • 2 cups Water
  • 1-½ cup Quinoa
  • 1 pint Grape Tomatoes
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1-½ whole Avocado
  • 1-½ cup Spinach
  • FOR THE DRESSING:
  • ¼ cups Tahini (sesame Seed Paste)
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Warm Water
  • 2 Tablespoons Red Wine Vinegar
  • 1 whole Lemon, Juiced
  • 1 teaspoon Honey
  • 2 cloves Garlic, Minced
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper

Preparation

Boil the water. Once the water is boiling, add the quinoa, cover with a lid, and turn the heat down to simmer the quinoa. The quinoa should cook for about 15 minutes. Fluff with a fork when it’s done cooking and allow it cool slightly.

Preheat the oven to 425ºF. Cut the grape tomatoes in half and lay them in a single layer in a glass baking dish. Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Roast the tomatoes for 25-30 minutes, or until they start to caramelize. Allow the tomatoes to cool slightly.

Whisk together the dressing ingredients. Make the dressing about 15 minutes ahead of mixing it into the salad.

Mix together quinoa, tomatoes, avocado, and spinach. Drizzle with tahini viniagrette (I used about 2/3 of what I made) and season with salt and pepper. Mix well.

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3 Reviews

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MTreff on 6.12.2012

We had this as a main dish salad and really enjoyed the flavor.

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anneegirl on 5.31.2012

I would give the roasted tomato portion a 5, but rest was just meh. We eat lot of quinoa so it wasn’t new in texture, but the flavor was just too bland. It was mild, but okay on its own, but next to a hamburger, the mustard & ketchup over powered it.

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culinarycowboy on 5.30.2012

This was delicious! A recipe worthy of high rotation.

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