I’ll be posting about the surprise bridal shower in a few days, but I’ve promised to share this recipe I served at the luncheon.  For gluten-free and vegetarian guests, it’s especially yummy.  I tossed the diced avocado with lemon juice before adding to the salad (made the night before, without the dressing).  It’s an easy, do-ahead addition to a pot luck.  And it’s pretty (to the left of the flowers, in a trifle dish).

A big thanks to:  http://tastykitchen.com/blog/2012/05/quinoa-salad-with-roasted-tomatoes/

Quinoa Salad with Roasted Tomatoes and Avocado
1-1/2 cups Quinoa
1 pint Grape Tomatoes, halved
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1-1/2 Avocado, diced
1-1/2 cups baby spinach
Salt and Pepper
Tahini Dressing
Boil two cups of water.  Once the water is boiling, add the quinoa and turn the heat down to simmer the quinoa.  The quinoa should cook for about 15 minutes.  Fluff with a fork when it’s done cooking and allow it cool slightly.
Preheat the oven to 425F.  Cut the grape tomatoes in half and lay them in a single layer in a glass baking dish.  Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar.  Roast the tomatoes for 25-30 minutes, or until they start to caramelize.  Allow the tomatoes to cool slightly.  (Make the dressing while the tomatoes roast, see recipe below).
Mix together quinoa, tomatoes, avocado, and spinach.  Drizzle with tahini viniagrette (I used about 2/3 of what I made) and season with salt and pepper.  Mix well.
Tahini Vinaigrette
1/4 cup Tahini
3 tablespoons olive oil
3 tablespoons warm water
2 tablespoons red wine vinegar
1 whole lemon, juice (about 4 tablespoons juice)
1 teaspoon honey
2 cloves garlic, minced
Salt and pepper to taste
Whisk together the dressing ingredients.  Make the dressing about 15 minutes ahead of mixing it into the salad.