Sunday, January 8, 2012
So far, I've really enjoyed adding some meatless meals into our repertoire. This quinoa salad is packed with flavour and was a perfectly healthy, satisfying lunch to have after the gym. (Okay, so I don't actually eat my meatless meals on Monday - since I have to blog them for you!) The best part of the salad was the tahini vinaigrette. My sister first introduced tahini vinaigrette to me, and I don't know why I haven't made my own until now. It will be a go-to dressing for me now for sure. Tahini is sesame seed paste. It is what makes hummus so addictive. It is available in most grocery stores (at least up here in Canada), so look for it with the other Middle Eastern or Mediterranean items.
Okay, so my meatless goal is going well. My healthy living goal, in terms of eating is going well, but the gym only so-so. How are you doing with your 2012 goals?
Quinoa Salad with Roasted Tomatoes and Avocado
1-1/2 cups Quinoa
1 pint Grape Tomatoes, halved
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1-1/2 Avocado, diced
1-1/2 cups baby spinach
Salt and Pepper
Boil two cups of water. Once the water is boiling, add the quinoa and turn the heat down to simmer the quinoa. The quinoa should cook for about 15 minutes. Fluff with a fork when it's done cooking and allow it cool slightly.
Preheat the oven to 425F. Cut the grape tomatoes in half and lay them in a single layer in a glass baking dish. Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Roast the tomatoes for 25-30 minutes, or until they start to caramelize. Allow the tomatoes to cool slightly. (Make the dressing while the tomatoes roast, see recipe below).
Mix together quinoa, tomatoes, avocado, and spinach. Drizzle with tahini viniagrette (I used about 2/3 of what I made) and season with salt and pepper. Mix well.
1/4 cup Tahini
3 tablespoons olive oil
3 tablespoons warm water
2 tablespoons red wine vinegar
1 whole lemon, juice (about 4 tablespoons juice)
1 teaspoon honey
2 cloves garlic, minced
Salt and pepper to taste
Whisk together the dressing ingredients. Make the dressing about 15 minutes ahead of mixing it into the salad.