Quinoa Salad with Roasted Tomatoes and Feta

Ingredients

• 1 cup quinoa
• 2 cups cherry tomatoes
• 4 oz feta cheese
• 4 tbsp olive oil
• 1 medium lemon
• ½ cup fresh parsley
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 1 minute.

2. 2

   In a medium saucepan, combine rinsed quinoa with 2 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.

3. 3

   Remove quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and spread on a baking sheet to cool slightly.

4. 4

   While quinoa cooks, toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet. Roast until tomatoes are blistered and soft, about 20 minutes.

5. 5

   In a large bowl, whisk together the juice of 1 lemon, remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

6. 6

   Add the cooked quinoa, roasted tomatoes (with any juices), 4 oz crumbled feta, and 1/2 cup chopped fresh parsley to the dressing. Toss gently to combine.

7. 7

   Let the salad sit for 10 minutes to allow flavors to meld. Serve warm or at room temperature, garnished with extra parsley if desired.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with lid
• baking sheet
• large bowl
• whisk
• fork

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