Red Quinoa & Roasted Tomato Salad

Quinoa salad

Whether you’re a college football or pro football fan, you’ll have plenty of games to watch this weekend. If you’re hosting a game party or just attending as a guest, this fresh twist on a party dish will have your crowd roaring for more.

Red Quinoa & Roasted Tomato Salad

Yield: Twelve ½-cup servings

¾ cup red quinoa, dry
¼ cup whole wheat couscous, dry
2 cups water (divided)
1 small Vidalia onion, chopped
8 ounces fresh cherry tomatoes (about ½ pound)
1 small yellow bell pepper, chopped
5 tablespoons olive oil (divided)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon canned chipotle peppers in Adobo sauce
4 tablespoons white balsamic vinegar
1 teaspoon kosher salt
2 teaspoons ground black pepper
1 fresh garlic clove, minced

Preheat the oven to 350°F. Coat the onion, tomatoes and bell peppers with 3 tablespoons olive oil and spread in a baking pan. Roast for 20 to 25 minutes, until tender. Let cool.

While the veggies are roasting, boil 1½ cups water and add quinoa. Reduce heat to simmer and cook for 15 to 20 minutes, until quinoa is thoroughly cooked. Cover and let sit for about 10 minutes, until all the water is absorbed. Fluff the quinoa with a fork.

In a separate pan, boil ½ cup water and add couscous. Reduce heat to simmer and cook for 10 to 15 minutes until couscous is thoroughly cooked. Cover and let sit for about 10 minutes, until all the water is absorbed. Fluff the couscous with a fork.

In a serving bowl, combine the cooled quinoa and couscous, and add the roasted veggies. Add the cilantro, parsley, chipotle, vinegar, salt, pepper, garlic and 2 tablespoons olive oil. Toss to mix well.

Nutritional information per serving: 94 calories, 4 g fat, 11.8 g carbohydrates, 2.3 g protein, 1.6 g fiber, 201 mg sodium