Avocado and Quinoa Salad with Tomato Confit

By devogirl

Serves 8

Ingredients

• Salad
• 2 cups cherry tomatoes, halved
• 2 tsp. olive oil, divided
• 1/4 cup red quinoa
• 2 large avocados, thinly sliced
• 1/2 cup cilantro leaves
• 1/4 cup pitted, marianated black olives
• Dressing
• 1/2 cup olive oil
• 2 Tbs. white balsamic vinegar
• 1 tsp. honey
• 1/2 tsp. ground cumin
• 3 drops Tabasco sauce

Preparation

Step 1

1. To make Salad: Preheat oven to 350 deg F. Line baking sheet with foil or parchment paper
2. Toss cherry tomatoes with 1 tsp. olive oil, and season with salt and pepper, if desired. Roast 30 minutes, or until tomatoes have rendered there water and look slightly wilted. Transfer to paper-towel-lined plate, and refrigerate until ready to use.
3. Cook quinoa according to package directions. Spread on large plate, stire in remaining 1 tsp. olive oil, and cool.
4. To make Dressing: Whisk together all ingredients in bowl.
5. Combine tomatoes, quinoa, and avocados in large bowl. Top with cilantro and olives. Serve dressing on the side.