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So, I’m glad I didn’t get pearl onions or fresh basil to make this salad, because I overcooked the squash and the tomatoes disintegrated upon impact with everything else in the bowl and it looks like a watery, mushy mess. Like a reverse King Midas, I’m afraid to even add it to spring mix because it might make a good thing crappy. Oh well. At least I have lunch covered this week and is quite healthy.

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Edit: April 6, 1:14pm

Overnight, the quinoa was able to soak up the rest of the tomato juice and the roasted garlic and onions made the sour taste of the tomatoes mellow out. I tossed in some chopped deli turkey breast into the mix and the saltiness provided a nice contrast in flavor. So this wasn’t a disaster after all.