Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Slow Roasted Tomato Ancient Grain Salad is not just a recipe—it's a flavor journey that combines the intense sweetness of slow-roasted cherry tomatoes with the nutty richness of quinoa. Perfect for health-conscious food lovers and gourmet enthusiasts, this recipe promises to elevate your meal from ordinary to extraordinary with minimal effort and maximum taste.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
- Wash the cherry tomatoes and pat them dry with paper towels. Spread the tomatoes evenly on the prepared baking sheet.
- Drizzle 2 tablespoons of olive oil over the tomatoes and sprinkle with salt and pepper. Gently toss to coat.
- Slow roast the tomatoes in the preheated oven for
- 5 to 2 hours, until they are slightly shriveled and concentrated in flavor but still retain some moisture.
- While tomatoes are roasting, rinse quinoa thoroughly in a fine-mesh strainer under cold water.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
- In a large mixing bowl, whisk together balsamic vinegar, remaining olive oil, salt, and pepper to create the dressing.
- Add cooled quinoa to the dressing and gently mix to coat evenly.
- Fold in the slow-roasted cherry tomatoes and chopped fresh basil.
- Taste and adjust seasoning as needed. Serve at room temperature or slightly chilled.
Tips
- Choose ripe, firm cherry tomatoes for the best roasting results. Look for vibrant, deep-colored tomatoes without blemishes.
- Use a low and slow roasting technique to concentrate flavors without burning the tomatoes. The 275°F temperature is crucial for developing rich, sweet notes.
- Rinse quinoa thoroughly to remove its natural coating (saponin) which can make the grain taste bitter.
- Let the quinoa cool completely before mixing to prevent the salad from becoming mushy and to help the grains absorb the dressing better.
- For extra flavor, consider toasting the quinoa lightly in a dry pan before cooking or adding some toasted pine nuts for crunch.
- This salad tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
- Experiment with different herbs like oregano or thyme if you want to vary the flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
