Roasted Tomato and Quinoa Salad


This protein packed salad is the perfect pair when grilling or roasting both veggies or meat.


1 cup quinoa dry
2 cups water
2 bay leaves
1 teaspoon cumin
1/2 teaspoon paprika salt to taste
1/2 cup walnuts roughly chopped
1/2 cup kalamata olives roughly chopped
12 oz cherry tomatoes
1 15-oz can garbanzo beans drained and rinsed

Combine quinoa, seasonings, water and bay leaf in a pot on high heat. Bring to a boil, then simmer for 15 minutes - or until the quinoa is light and fluffy. Meanwhile, heat oven to 400 degrees. Place whole tomatoes on a foil-wrapped baking dish and bake for 30 minutes, or until they start to burst and char. Drain and rinse the garbanzo beans then add them to the quinoa, along with the olives and tomatoes. Mix well, and season to taste. Serve chilled.

Nutritional data

Yield: 8 Servings

Serving Size: 1 cup

Calories 240 | Fat 9g | Sodium 350mg | Total Carbs 31g | Dietary Fiber 3g | Protein 8g


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