1 cup quinoa, rinsed
3 cups water or vegetable broth
16 oz cherry tomatoes (mix of orange and red if you like!)
1/2 cup pitted kalamata olives, roughly chopped
2 bay leaves
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt (or, to taste)
1/2 cup walnuts, roughly chopped
Preheat oven to 400.
Spread the walnuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden. Remove and place toasted walnuts in a mixing bowl.
Spray foil with cooking spray and place cherry tomatoes on top. Roast tomatoes for 30 minutes. They will start to burst and char---you want this! After 30 minutes, remove tomatoes from the oven and place in the same bowl with the walnuts.
Combine the quinoa, bay leaves, water (or broth) and spices in a saucepot over high heat. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa has absorbed all the liquid.
Add the quinoa to the walnuts and tomatoes and stir in the olives. Season with salt to taste.