Tomato & Roasted Lemon Quinoa Salad

Difficulty: Simple
Time: 40 minutes
Serves: 4

  • 2/3 cup quinoa, rinsed
  • 2 lemons, halved, seeded, and cut into very thin slices
  • ¼ cup extra virgin olive oil
  • ½ tsp Kosher salt
  • ½ tsp sugar
  • 500 g Tomatoes on the Vine, sliced
  • ½ tsp ground allspice
  • ½ cup fresh Italian parsley, chopped
  • ½ cup fresh mint, chopped
  • 2 tbsp apple cider vinegar
  • ½ small red onion, thinly sliced

The roasted lemons in this salad give it a fantastic burst of citrus. This Tomatoes on the Vine recipe works well for a meal at any time of the day!


  1. Preheat the oven to 325°F.
  2. Bring a small saucepan of water to boil and cook the lemon slices for 2 minutes. Drain well and add lemons to a bowl with 1 tbsp of oil, salt and sugar.
  3. Gently mix and place on a baking sheet lined with parchment paper.
  4. Bake in the oven for 20 minutes, until the lemons have dried out slightly.
  5. Meanwhile bring a saucepan of water to a boil and add quinoa. Simmer for about 10 minutes, until cooked through. Drain and set aside to cool.
  6. In a bowl, combine the tomatoes, allspice, parsley, mint, onion, remaining olive oil and apple cider vinegar.
  7. Toss with the quinoa and season to taste with salt and pepper. Garnish with lemon slices and serve.