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Quinoa Salad with Oven Roasted Tomatoes
recipe
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London
Quinoa Salad with Oven Roasted Tomatoes
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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Oven roasted tomatoes are a flavour bomb of deeply condensed intense sweetness and the secret ingredient in many of my summer grain dishes and salads. They are added alongside toasted hazelnuts and a handful of greens to a base of quinoa or other grains, creating a delicious summer salad.
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You Need

4-6 servings

  • For the Salad

    • 1 batch oven roasted tomatoes (below)
    • A forkful of pickled onions or half a red onion, sliced thinly
    • 200g quinoa or grain of choice
    • 1 bay leaf
    • 2 tsp sherry vinegar
    • 100g fresh greens – rocket, baby spinach, pea shoots, watercress or fresh soft herbs
    • 100g toasted hazelnuts, roughly chopped
    • 1 tbsp olive oil or confit garlic oil

  • For the Oven Roasted Tomatoes

    • 350g cherry vine tomatoes or any small combination of choice
    • 1 clove of garlic thinly sliced
    • 2 tbsp olive oil
    • a good pinch of Aleppo pepper or mild chili flakes
    • 4-6 sprigs of thyme
    • salt and pepper

    • How To

      For the Oven Roasted Tomatoes

      1. Preheat oven to 160C.
      2. Slice the cherry vine tomatoes in half and lay cut side up on a shallow-sided baking tray.
      3. Thinly slice the garlic clove and sprinkle over the cut tomatoes.
      4. Season with a good sprinkling of salt and pepper, add the thyme sprigs, and olive oil. Mix everything together to coat in the seasoning.
      5. Cook for 1 1/2 – 2 hours depending on the size of the tomatoes until they are slightly shriveled and bronzed around the edges.

      For the Salad

      1. Rinse quinoa thoroughly until the water runs clear.
      2. Heat a wide, shallow sauté pan with a tight-fitting lid over medium heat and add drained quinoa, stirring occasionally until dry and smells toasted and fragrant.
      3. Add 500ml water, a good pinch of salt, and bring to the boil. Add 1 tbsp vegetable stock if you have any on hand, a bay leaf, and once boiling, stir and cover. Turn the heat down to low and simmer without lifting the lid for 20 minutes.
      4. Turn off the heat and allow to rest without lifting the lid.
      5. After 10 minutes, take off the lid, fluff up with a fork, and add the sherry vinegar. Allow to cool, doing this while the quinoa is still warm to absorb the flavor.
      6. When ready to assemble the salad, gently stir together the cooked tomatoes (with any remaining oil in the bottom of the tray), quinoa, and remaining ingredients. Taste for seasoning. Add 1 tbsp olive oil and salt and pepper as necessary.