Quinoa and Roasted Cherry Tomato Salad | With Lemon Vinaigrette and Toasted Sunflower Seeds

For those of you who participated in Virtual Vegan Potluck this past Saturday, I hope you enjoyed it as much as I did. The scope of recipes that was brought to the table was remarkable, as was the care and expertise with which each dish was presented. I was really inspired by how creative – and in many cases, outright gourmet – the dishes were, flying in the face of any negative stereotype of ‘vegan potluck food’ one might hold. Vegan bloggers are clearly a talented lot! If you’re interested in checking out the potluck from the beginning, you can do so here.

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I also was super impressed by how smoothly the potlcuk came together – although I’m sure Annie at An Unrefined Vegan and Somer at Vedged Out, who coordinate the event, would disagree; just a guess, but rounding up 160+ bloggers from around the world and figuring out the logistics of getting them to post in unison must be a bit of migraine headache. I admire her dedication to making the whole thing happen!

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My sweet tooth was given full expression with the Salted Triple Chocolate Brownies I made for the potluck. Maybe the best thing about vegan baking is that you can sneak spoonfuls of the batter without risking salmonella poisoning, something I fully took advantage of while I was making my brownies. By the time I’d finished photographing and then sampling the final product, I felt like I’d definitely reached my sugar quota for the week, maybe even the month! Whenever that happens – and it certainly wasn’t the first time – I feel the need to ‘undo the damage’ wrought by the demonic baked good in question via a super healthy concoction of some sort.

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… Which is where this salad comes into the picture. Being a quinoa salad, it’s inherently nutritious – but with the bold flavours of marinated artichoke hearts, sweet balsamic-roasted cherry tomatoes, fresh basil, lemon zest and crunchy radishes and toasted sunflower seeds, it’s anything but rabbit food! It makes a satisfying lunch on its own, and is also great as a side dish – but maybe the best way to enjoy this salad – and I only discovered this with the leftovers – is to bundle it up in a wrap and eat it that way. I guess I shouldn’t be surprised – bread of any description always takes things to the next level!

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Recipe: Quinoa and Roasted Cherry Tomato Salad | With Lemon Vinaigrette and Toasted Sunflower Seeds

Makes 4-6 servings

Ingredients:

For the dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 1 medium lemon (zest your lemon first and set the zest aside; you’ll need it for the salad)
  • Pinch of red pepper flakes
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt

For the salad

  • 1 cup uncooked quinoa, rinsed
  • 25 cherry tomatoes
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Zest of 1 medium lemon
  • 6 medium basil leaves, chiffonaded
  • 1 small shallot, minced
  • 1/2 cup chopped marinated artichoke hearts
  • 4 radishes, finely sliced
  • 1/4 cup plain sunflower seeds
  • Salt and freshly ground black pepper

Method:

Roast cherry Tomatoes

  1. Preheat oven to 400F.
  2. Place tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar
  3. Season lightly with salt and pepper.
  4. Place in oven for 20 minutes or until tomatoes are soft and collapsed (tomatoes will leak a lot of juice while roasting – it’s OK)
  5. Rem0ve from oven and set aside to cool.

Cook quinoa

  1. While tomatoes are roasting, combine rinsed quinoa and 1 1/2 cups of water in a medium saucepan.
  2. Cover and bring to a boil.
  3. Reduce heat to low and let quinoa cook for 15 minutes.
  4. Remove from heat, fluff with a fork and set aside to cool.

Prepare Lemon Vinaigrette

  1. Combine olive oil, lemon juice, red pepper flakes, coriander and salt in a small bowl and whisk everything until thoroughly combined. 
  2. Set aside until needed.

Toast Sunflower Seeds

  1. Place sunflower seeds in a small skillet over medium heat.
  2. Tossing continuously, toast seeds until just golden brown (this will only take a couple minutes – be careful, they burn easily!).
  3. Remove from heat and set aside to cool.

Assemble Salad

  1. Place cooled quinoa, shallots, artichokes, radishes, basil, lemon zest and toasted sunflower seeds in a large salad bowl and toss to combine.
  2. Gently fold in roasted tomatoes and juices from roasting pan.
  3. Drizzle lemon vinaigrette into bowl toss until everything is combined.
  4. Serve, topping each portion with freshly ground black pepper. Eat!

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13 thoughts on “Quinoa and Roasted Cherry Tomato Salad | With Lemon Vinaigrette and Toasted Sunflower Seeds

  1. Pingback: The Very Inspiring Award Thank You | The Crafty Cook Nook

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