Quinoa salad

Now that our lives are somewhat normal, I am working on my cooking skills.

I give this recipe 7 out of 10. Ben liked a lot. I would take out the olives, but Ben liked them.

Anyways, it was a new way to make Quinoa. Try it if you'd like. We had ours with salmon.

Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
16 oz cherry tomatoes
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
* I added a roasted corn- because we had it, and I love corn!

Directions:
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- top up.
Roast tomatoes for 30 minutes. They will start to burst and char---you want this!
While the tomatoes are cooking 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.
After 30 minutes, remove tomatoes from the oven and place in the same bowl with the walnuts.
Add the quinoa to the walnuts and tomatoes and stir in the olives. Season with salt to taste.

Time:
50 minutes

Found this via Pintrest: http://www.eatliverun.com/quinoa-with-roasted-tomatoes-walnuts-and-olives/