My mother-in-law loves tomatoes. She goes to the farmers’ market almost every weekend and brings us cartons of beautiful grape tomatoes in beautiful colors – red, yellow, and even a dark, striped variety. We use them to make tomato sauce, since Mike and I don’t care for raw tomatoes in our salads.
We have made roasted tomato soup on many occasions and without a doubt, the roasting process intensifies the flavor of the tomatoes. They even become a bit sweet. For a dinner with my mother-in-law in mind, we set about trying to create a salad that incorporated tomatoes, but not raw ones, so it would suit everyone’s tastes.
We roasted tomatoes and onions, and the kitchen was filled with the most appetizing smell. Both Mike and I started to feel hungry, just from being in the room. When this salad came together, we knew we had a winner – rich, warm flavors with filling and satisfying quinoa, packaged together with refreshing lettuce leaves.
- 20 grape tomatoes halved
- 1/2 small onion, thinly sliced lengthwise
- 1 cup cooked quinoa
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons white wine vinegar
- Assortment of lettuce leaves – enough to serve four
- Preheat oven to 375.
- Place halved tomatoes and onion slices into a bowl with 1 tablespoon of olive oil and toss until ingredients are evenly coated.
- Place ingredients in an ovenproof baking dish and roast until tomatoes are lightly browned and onions are caramelized (about 30 minutes).
- While the tomatoes are roasting, fill a large bowl with lettuce.
- Remove roasted tomatoes and onions from oven and mix with 1 cup cooked quinoa.
- Combine the rest of the olive oil with the vinegar, salt and pepper in a salad dressing shaker or a small jar with a tight fitting top.
- Shake well and pour 1/2 of the dressing over tomatoes, onions, and quinoa, and gently mix. Pour the other half over the lettuce and toss.
- Set the quinoa mixture on top of the lettuce and serve.