This savory salad packs a 1-2 flavor punch and goes great atop chopped raw kale and a side of hummus. The turmeric gives it a warm and satisfying hint o’ India. Also uber-delicious all by its lonesome!
3/4 dry quinoa 1 pint grape tomatoes (and salt & pepper for sprinkling) 1 cucumber, diced 2 large carrots, diced 2 celery stalks, diced
Dressing 1 T. oil juice of 1 lemon 2 tsp. agave nectar 5 cloves garlic, minced 1/3 c. chopped parsley 2 tsp. turmeric 1 tsp. salt 1 tsp. crushed red pepper
Combine quinoa and 1 1/2 c. water in small saucepan. Bring to a boil, reduce heat to simmer, cover and cook 10 to 12 minutes, until all water is absorbed. Meanwhile, preheat oven to 450. Line a small baking sheet with aluminum foil and spray with cooking spray. Put tomatoes on sheet, sprinkle with salt & pepper, and toss to coat all tomatoes. Roast for 10 to 15 minutes, until tomatoes start to brown and get a little bursty.
Whisk all dressing ingredients in bottom of large bowl. Add cucumber, carrots, celery, cooked quinoa, and roasted tomatoes. Stir until well combined. Serve warm or cold. The flavors just get better after a day or two in the fridge too!