PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES MAKES 4 SERVINGS MUFA: WALNUTS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES MAKES 4 SERVINGS MUFA: WALNUTS
Roasting brings out a candylike sweetness of the tomatoes, which nicely counters the bitter saltiness of the olives.
1 cup red quinoa
2 cups cherry tomatoes
10 oil-cured black olives, pitted
1 shallot, sliced
1 tablespoon chopped fresh rosemary
2 cloves garlic, sliced
2 tablespoons olive oil, divided
1 cup chopped fresh basil
½ cup toasted walnuts, coarsely chopped
1 tablespoon sherry vinegar
1. In a medium saucepan, bring 2 cups water to a boil over high heat. Add the quinoa and reduce to a simmer. Cover and cook for 20 minutes, or just until tender. Drain any remaining liquid and cool.
2. Meanwhile, preheat the oven to 425°F. On a small rimmed baking sheet or shallow roasting pan, combine the tomatoes, olives, shallot, rosemary, garlic, and 1 tablespoon of the oil. Toss to coat well. Roast for 20 minutes, stirring occasionally, or until the tomatoes are tender and lightly browned.
3. In a large bowl, combine the roasted tomato mixture, basil, walnuts, vinegar, and the remaining 1 tablespoon oil. Add the cooled quinoa and stir to combine well. Serve at room temperature.
Nutrition per serving: 357 calories, 10 g protein, 43 g carbohydrates, 19 g total fat, 2 g saturated fat, 7 g fiber, 82 mg sodium
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Serve with 1 cup steamed broccoli (44). TOTAL MEAL: 401 calories |