Quinoa with Roasted Tomatoes, Walnuts and Olives

Ingredients

• quinoa — 1 cup
• water or vegetable stock — 3 cups
• cherry tomatoes — 450 g
• black olives — 1/2 cup (pitted and chopped)
• bay leaves — 2
• cumin — 1 tsp
• paprika — 1/2 tsp
• salt — 1/2 tsp (or to taste)
• walnuts — 1/2 cup (chopped)
• oil (a little, or cooking spray, for the tray; named in the method only)

Method

1. Wash the quinoa and heat the oven to 205 °C.
2. Line a tray with foil, spread the walnuts on it and toast them for 3-5 minutes, until golden. Tip them into a large bowl.
3. Brush the foil with a little oil, lay the cherry tomatoes on it and roast them for 30 minutes, until they split and blacken in places. Add them to the walnuts.
4. Meanwhile put the quinoa, bay leaves, paprika, cumin and the water or stock in a pan over high heat. Once it boils, turn the heat down and cook for 15 minutes, until the liquid has gone.
5. Add the quinoa and the olives to the tomatoes and walnuts, mix gently and season with salt.