Quinoa Salad with Roasted Tomatoes and Feta

Step 1

Preheat oven to 400°F (200°C). Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 1 minute.

Step 2

In a medium saucepan, combine rinsed quinoa with 2 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.

Step 3

Remove quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and spread on a baking sheet to cool slightly.

Step 4

While quinoa cooks, toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet. Roast until tomatoes are blistered and soft, about 20 minutes.

Step 5

In a large bowl, whisk together the juice of 1 lemon, remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Step 6

Add the cooked quinoa, roasted tomatoes (with any juices), 4 oz crumbled feta, and 1/2 cup chopped fresh parsley to the dressing. Toss gently to combine.

Step 7

Let the salad sit for 10 minutes to allow flavors to meld. Serve warm or at room temperature, garnished with extra parsley if desired.