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Parve
Medium
1 Hour, 45 Minutes
Diets 
This salad was a result of too many tomatoes sitting in the fridge, along with a few requests for a new quinoa salad recipe. It seems that the quinoa rage is far from over, and being that it is healthy and so versatile, its popularity isn’t diminishing too fast.
3 cups cherry tomatoes
2 tablespoons Bartenura Extra-Virgin Olive Oil
Haddar Kosher Salt for sprinkling
Montreal steak spice, for sprinkling
1 cup raw quinoa
4 cups baby spinach leaves or any salad green of your choice
1/3 cup Bartenura Extra-Virgin Olive Oil
3 cloves garlic, minced (or 3 cubes)
1/4 cup freshly chopped parsley, or 3 cubes Dorot Gardens Frozen Parsley
1/2 teaspoon Haddar Kosher Salt, or to taste
Preheat oven to 400°F (200°C).
Place the tomatoes on a baking sheet and toss with olive oil. Sprinkle generously with kosher salt and Montreal steak spice.
Place in oven and let roast for 10 minutes. Turn off oven and let them sit inside for 1 hour.
Combine the ingredients for the dressing and toss with the roasted cherry tomatoes.
Meanwhile, cook the quinoa in salted water according to package directions. Don’t forget to rinse it well before you cook it. Let the quinoa cool to room temperature.
Toss the salad greens, cooked quinoa, and roasted tomatoes in a bowl. Taste and adjust seasoning if necessary.
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