If you’re lucky enough to overloaded with cherry tomatoes, may you find the time to slow roast them at a low temp on a pan with olive oil and herb salt! I also threw in several whole garlic cloves to slow roast and made a roasted garlic & lemon juice dressing for this spinach tomato quinoa dish.
Roasted Tomato & Spinach Quinoa with Lemon Garlicky Dressing
Family Size! I make a HUGE bowl of this so I have leftovers, plus I feed 5 adults on a daily basis. You can size down based on how much quinoa you prepare.
You Will Need
- 16oz bag of quinoa
- 4-5 cups of raw spinach, diced thin
- 1 tsp salt
- 2 12-oz flats of cherry tomatoes (or about 4-5 cups)
- olive oil and salt for tomatoes
- 1-1/2 cups of frozen corn (or fresh if you have it!
- 3 whole garlic bulbs
- 1/2 cup olive oil
- 2 lemons, juiced
How to prepare
In a rice cooker, pre-cook quinoa. Use 2 cups of water per cup of quinoa.
Wash tomatoes and drizzle a little olive oil and salt over them. Spread out the whole tomatoes and garlic bulbs on a baking pan at 350 for 25 minutes. Some of the tomatoes will be whole still when you take the pan out, and that’s OK.
When garlic bulbs cool, gently sqeeze out the soft garlic into a bowl. Mix in 1/2 cup of quality olive oil and the juice from two lemons. Stir until well incoporated, may be a little lumpy and that’s ok.
Dump the roasted tomatoes, raw spinach and frozen corn into the quinoa. Mix. Pour the dressing all over the quinoa and mix again. Add more lemon juice and salt to season if you’d like it a bit tangier!