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Categories:
Salad water quinoa grape tomatoes olive oil balsamic vinegar avocado spinach dressing olive oil water red wine vinegar lemon honey garlic
Viewed: 5 - Published at: 5 years agoIngredients
- FOR THE SALAD:
- 2 cups Water
- 1-1/2 cup Quinoa
- 1 pint Grape Tomatoes
- 1/4 teaspoons Salt
- 1/4 teaspoons Freshly Ground Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1-1/2 whole Avocado
- 1-1/2 cup Spinach
- FOR THE DRESSING:
- 1/4 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
- 1/4 teaspoons Salt
- 1/4 teaspoons Freshly Ground Pepper
Method
- 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 425°F. 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.
