Quinoa with Roasted Tomatoes and Tahini Dressing

My good eating habits post-baby immediately came to a halt the day we hosted Thanksgiving with Friends two weeks before the real Thanksgiving. Immediately after Turkey Day #1, my BFF and family came to the Big D for Gracie’s Baptism weekend which obviously included more food. And then, the actual Thanksgiving holiday was here and leftovers happened. Oh, and then apple pie for breakfast. You get the idea. It wasn’t pretty.

Let’s be honest. Things are not looking much better with cold winter weather, comfort food, and holiday parties. Life is too short for a boring diet, so instead, I attempt to eat a healthy lunch. Enter quinoa. Quinoa has been my favorite “superfood” because it is serves as the perfect base for so many different dishes. It feels like a carb but acts like a protein plus, it is rich in iron and other important vitamins.

You can add meat or keep it veggie. Add dressing or a hearty stew. I mean, it really is so versatile! This salad has been on the regular weekly rotation for months. It is light yet filling and incredibly flavorful. You seriously have to try it; it is so freaking delicious! It also forced me to try a new ingredient that I had only used for homemade hummus: tahini. Oh my gosh, yum! Sweet, roasted tomatoes, spinach, avocado, tahini – seriously, what’s not to love?

What are your favorite recipes using tahini? I would love some suggestions of new tahini recipes to try!

 Quinoa with Roasted Tomatoes and Tahini Dressing
Adapted from What’s Gaby Cooking as seen on Tasty Kitchen

{Serves 4 as a Main or 8 as a Side}

Quinoa Salad:
2 cups chicken broth or water
1.5 cups quinoa
1 pint grape tomatoes, halved
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 avocado
1.5 cups spinach, roughly chopped

Dressing:
1/4 cup tahini
3 Tablespoons olive oil
3 Tablespoons warm water
2 Tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon honey
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 425. Toss the grape tomatoes with olive oil, balsamic, salt and pepper. Roast for 25-30 minutes until caramelized and dark brown spots.

Boil chicken broth or water, then add quinoa. Cover with a lid and turn heat down to low, simmer for 15 minutes. Fluff quinoa with a fork.

While quinoa is cooking, prepare the dressing. Whisk together all ingredients and let sit for at least 15 minutes.

Toss quinoa with roasted tomatoes. Let cool slightly. Toss with dressing and spinach. Season with salt and pepper to taste. Add sliced avocado and serve!