5 from 3 votes
Roasted Tomato Quinoa Salad
Roasted Tomato Quinoa Salad is a nutritious and delicious salad, perfect as a side dish or main. Full of color, textures, and flavors, this salad is surely one you would want to make for your next meal.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
2
people
Calories:
1020 kcal
Course:
Side Dish, Main Course, Salad, Soup
Cuisine:
Mediterranean, American
Ingredients
For the salad:
- 1 cup quinoa I used tricolor quinoa, raw
- 2 cups stock see the note.
- ½ cucumber diced.
- 1 red bell pepper deseeded and chopped.
- 8.8 ounces cherry tomatoes
- italian herbs a pinch
- 1 tablespoon olive oil
- salt
- black pepper
- 2 handfuls cilantro chopped, or coriander leaves, handfuls
- 2 cup chicken see the note, cooked
For the dressing:
- ¼ cup olive oil
- 2 tablespoons tahini
- lemon juice juice of 1 lemon
- 2 tablespoons light soy sauce
- 1 teaspoon red chili flakes
- 1 teaspoon honey
Instructions
- Put the tomatoes on a roasting tray and drizzle one tablespoon of olive oil over the tomatoes.
- Grind the salt and black pepper over the tomatoes. Sprinkle a pinch of Italian herbs. You can toss the tomatoes using your hands to ensure every tomato gets the oil, seasoning, and herbs.
- Roast the tomatoes in a preheated oven at gas 5/ 374°F/ 190°C for 25-30 minutes until the fruits are fully roasted. You can do it in an air fryer or Instant Pot at the same temperature for about 20 minutes.
- In the meantime, wash and rinse the quinoa. Set aside.
- Bring the stock to a boil in a saucepan and place the quinoa in the boiling stock. Let it cook and simmer for about 10 minutes or until the liquid evaporates and the quinoa plumps up. Fork it off so it will be fluffy.
- For the chicken, you can use any cooked chicken left over and just cut it into small pieces.
- In a small bowl, put all the dressing ingredients and whisk it all using a fork, a salad whisk, or a blender. Mix until you have a smooth sauce.
- Prepare your large salad bowl.
- Arrange the fluffy quinoa, roasted tomatoes, bell pepper, cucumber, chopped cilantro/ coriander leaves in the salad bowl.
- Drizzle the dressing sauce over and enjoy.
Cup of Yum
Notes
- You can use any small tomatoes that you like. I often use cherry or plum tomatoes.
- Any cooked chicken leftover will work fine for the salad. My favorite leftovers are chicken tikka or chicken popcorn.
- Feel free to change the veggies to any of your favorites. Use the suggested choices here as an idea.
Nutrition Information
Serving
250grams
Calories
1020kcal
(51%)
Carbohydrates
76g
(25%)
Protein
54g
(108%)
Fat
57g
(88%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
33g
(165%)
Cholesterol
105mg
(35%)
Sodium
2097mg
(87%)
Potassium
1448mg
(31%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
3673IU
(73%)
Vitamin C
109mg
(121%)
Calcium
116mg
(12%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 1020
% Daily Value*
| Serving | 250grams | |
| Calories | 1020kcal | 51% |
| Carbohydrates | 76g | 25% |
| Protein | 54g | 108% |
| Fat | 57g | 88% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 33g | 165% |
| Cholesterol | 105mg | 35% |
| Sodium | 2097mg | 87% |
| Potassium | 1448mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 3673IU | 73% |
| Vitamin C | 109mg | 121% |
| Calcium | 116mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.