Healthy Quinoa Salad

By vealam

Ingredients

• Chimichurri Sauce:
• 2 1/2 cups cooked quinoa
• 1 pint of cherry tomatoes
• 1/2 medium cucumber, peeled, quartered and chopped- seeds removed
• 1 heaping cup of kalamata olives, pitted and sliced in half
• 4 tablespoons chimichurri sauce
• salt
• 1 scant cup of wide leaf parsley, finely chopped
• 1.5 full cups of cilantro, finely chopped
• 3 large cloves of garlic, crushed
• 5 tablespoons finely minced shallot
• 2 tablespoons fresh lemon juice
• 1 1/2 cups high quality olive oil
• 1/4 cup red wine vinegar
• salt
• pepper

Preparation

Step 1

Chimichurri Sauce: In a small mixing bowl combine parsley, cilantro, garlic, shallots, lemon juice, olive oil, vinegar and 3/4 teaspoon salt (more to taste), stir thoroughly. This is best if made in advance and given time for the flavors to develop!)

Preheat oven to 300 degrees.
Rinse and cut tomatoes length wise.
Place tomatoes on baking sheet and roast for 30 minutes.
In a large mixing bowl combine tomatoes, quinoa, cucumber, kalamata olives and chimichurri.
Mix well, add additional chimichurri and salt to taste