Mixed Tomato and Quinoa Salad with Almonds and Feta

On our arrival home from Colorado we were greeted with 90 degree weather, clear skies and tons of tomatoes in our garden.  Unfortunately with the weeks of dry heat and no rain most of the plants were taken over by spider mites, but those that were still producing were thriving.  

                         

Most of the time we snack on them as we pick, so few actually make it to the kitchen.  But this time we had a huge haul.  I had already had plenty of salsa and tomato sauce in jars and ready for the winter and we've eaten our fill of caprese salad for the time being, and these little guys are too small to stuff...So what was I going to do with several more pounds of tomatoes?

                                        

Trying to think of yet another tomato recipe, I came up with this and think it is pretty delicious.  Feel free to vary the types of tomatoes to use what you have on hand.  The salad makes excellent use of tomato varieties available now and packs well for a picnic or the next day.

I have used couscous to make this salad as well and it was equally good.

Mixed Tomato and Quinoa Salad with Almonds and Feta

2 cups quinoa

salt

olive oil

8 cups cherry tomatoes

1 tsp brown sugar

black pepper

balsamic vinegar

2 cups chopped large tomatoes

2 tbsp. fresh oregano

2 tbsp. fresh tarragon 

2 tbsp. fresh mint

1 large clove garlic, finely chopped

1/2 cup sliced or slivered almonds

feta cheese

Prepare quinoa per package instructions.  I use two cups of water per cup of quinoa, with a pinch of salt, and it turns out well every time.  Once quinoa comes to a boil, cover it with a lid and simmer, until all the liquid has been absorbed.  Set aside to cool.

                                      

Preheat oven to 400 degrees. With the 8 cups of tomatoes, cut each in half and place face down on a baking sheet.  Sprinkle lightly with olive oil, brown sugar and a small drizzle of balsamic vinegar.  Place in oven to bake for 10-12 minutes or until they begin to blister and bubble.  

In a dry saucepan lightly toast the almonds to revive their flavor and bring some crunch to the salad.  I have also used pine nuts which go well with the feta.

Mix together the quinoa, herbs, garlic and cooked tomatoes, with their pan juices.  Fold in the fresh chopped tomatoes and season with salt, pepper, a drizzle of olive oil, feta cheese and warm almonds.  Sadly, I do not have a photo of the finished product for you, it was so good we ate it before I could take one.  You'll just have to make your own.

Serves 4

We are heading to the Sound of Music Sing-A-Long tomorrow, our annual Farewell to Summer tradition.  I hope that you too are enjoying the shift in the seasons.