| Recipes |

Roasted Onion Quinoa Salad

Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

Roasted, caramelized onions are delicious solo. Here they star in this salad with quinoa and an irresistible dressing, for a positively divine salad experience.

  • 1 8-oz (225-g) bag shredded romaine lettuce
  • ½ cup quinoa, cooked according to pkg directions
  • 1 cup heirloom grape tomatoes, halved
  • 1 cup prepared chickpeas
  • 1 avocado, cubed
  • 1 cup thin chow mein noodles
Roasted Onions
  • 1 red onion, sliced into ¼-inch (½-cm) slices
  • 1 sweet Vidalia onion, sliced into ¼-inch (½-cm) slices
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup olive oil
  • 1 Tbsp Dijon mustard
  • 1 tsp brown sugar
  • 1 tsp honey
  • 3 frozen cubes basil
  • 1 clove garlic, crushed
  • 1 tsp kosher salt

To roast the onions: Preheat oven to 400°F (200°C).

Combine olive oil, salt, and pepper. Pour over sliced onions and toss well. Transfer onions to a baking sheet. Bake for 30 minutes, tossing once midway, until tender and brown.

Combine dressing ingredients. Mix well.

To serve: Plate lettuce, quinoa, onions, tomatoes, chickpeas, and avocado. Dress with dressing. Top with chow mein noodles.

Note: Onions and quinoa can be prepared in advance and refrigerated until ready for use.

(Originally featured in Family Table, Issue 751)

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