Step 1

Preheat your oven to 400 degrees F.

Step 2

Rinse the quinoa in a fine mesh strainer and allow it to drain for 10 minutes. In a medium sized sauce pan, heat 1 tablespoon of olive oil over medium high heat. Add the quinoa and toast, stirring constantly, for 2-3 mintes. Add 1 3/4 cup water. (Be careful, the water will sputter as it hits the hot quinoa.) Add a pinch of sea salt and bring the water to a boil. When boiling, cover and reduce the heat to low. Allow the quinoa to simmer for 15 minutes. Fluff with a fork. Add the quinoa to a large bowl and set aside.

Step 3

On a large, rimmed sheet pan, toss together the halved cherry tomatoes, corn, sliced onion, garlic, three tablespoons olive oil, and a generous pinch of sea salt. Roast in the oven for about 20- 30 minutes, stirring twice, until the tomatoes are shriveled and the corn begins to brown.

Step 4

When the vegetables are finished, remove the garlic and set aside. Scrape all the remaining vegetables off and into the bowl with the quinoa. Make sure you get all the blackened bits and juices.

Step 5

Mince the garlic and add it to a small jar with a tight fitting lid. Add the lime juice, 1/2 cup olive oil, cumin, and a pinch of sea salt. Place the lid on the jar and shake vigorously.

Step 6

Add the cut romaine lettuce to the quinoa/vegetable mixture and toss all of this together with the vinaigrette and cilantro. Add additional toppings, if desired.