Quinoa Tomato Salad Recipes

QUINOA-TOMATO SALAD

Quinoa-Tomato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

QUINOA TOMATO SALAD

Quinoa Tomato Salad image

I had this in the bistro part of an organic food store in Colonia many years ago, and it was so good and simple that I've made it over and over again since then. In place of the large chopped tomatoes you can use halved cocktail tomatoes, too. You'll notice that I don't tell you to rinse the quinoa before cooking to remove bitter taste. I've done that for years until I once forgot to do it and realized that it didn't taste bitter at all. Since then I've never again rinsed the quinoa before cooking, and it never tasted bitter. Not sure if it's just the quinoa we get here, so feel free to rinse your quinoa anyway, it sure won't hurt - I'm just being lazy :) Cooling time is not included in cooking time!

Provided by Mia in Germany

Categories Grains

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quinoa
1/2 red onion
2 cups vegetable stock
4 large tomatoes
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 dash salt
black pepper, to taste

Steps:

Cook the quinoa in the vegetable stock for 10-15 minutes or until quinoa is tender. I found that sometimes the quinoa absorbs all the liquid and sometimes not, seems to depend on the quinoa.
Pour the cooked quinoa into a sieve and let cool to room temperature.
Chop onion, sprinkle with salt and add red wine vinegar. Let stand until quinoa has cooled to room temperature.
Add olive oil to the onion and vinegar, then add quinoa.
Chop tomatoes and add to the quinoa.
Add pepper to taste, mix well and serve either at room temperature or chilled.

Nutrition Facts : Calories 315.4, Fat 16.5, SaturatedFat 2.2, Sodium 51.4, Carbohydrate 35.6, Fiber 5.4, Sugar 5.4, Protein 7.8

SUMMER QUINOA-TOMATO SALAD

Summer Quinoa-Tomato Salad image

The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.

Provided by By Arlene Cummings

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups cooked quinoa
2 large tomatoes, quartered, cut into cubes
1/4 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Dash sugar
Grated Parmesan cheese

Steps:

Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
Before serving, sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

AVOCADO TOMATO SALAD WITH QUINOA

Avocado Tomato Salad with Quinoa image

A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.

Provided by Marlene Lewis

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

Salad:
3 medium tomatoes, chopped
2 medium avocados, chopped
3 stalks celery, diced
4 stalks green onions, diced
¼ cup cooked quinoa, or more to taste
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons lemon juice
1 teaspoon agave syrup
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g

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