italian quinoa with roasted tomatoes and olives.

Ingredients

• For roasted tomatoes and dressing:
• 2 pints red grape or cherry tomatoes
• 3 large garlic cloves, unpeeled
• 1/4 cup extra-virgin olive oil
• 1/4 cup warm water
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• For quinoa:
• 2 3/4 cups chicken broth
• 2 1/4 cups quinoa
• 1 tablespoon olive oil
• 1/2 cup Kalamata or black olives, pitted and chopped
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat oven to 250°F.
2. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
3. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
4. Make quinoa: Bring broth to a boil in a large saucepan and stir in quinoa, then simmer, covered, 18-20 minutes. Remove from heat. Let stand 5 minutes.
5. Transfer quinoa to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Notes