Best 9 Quinoa Tomato Salad Recipes

SPINACH, TOMATO, AND FETA QUINOA SALAD

Steps:

• Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
• Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
• Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.

SUMMER QUINOA-TOMATO SALAD

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.

QUINOA-TOMATO SALAD

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.

AVOCADO TOMATO SALAD WITH QUINOA

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!

QUINOA, GREEN BEAN AND TOMATO SALAD RECIPE - (4.6/5)

Steps:

• 1 Combine quinoa and 1 1⁄2 cups water in medium pot; bring to a simmer on medium heat. Reduce heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. 2 Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from heat and drain green beans in a colander. Place colander in ice water to preserve the beans' bright green colour and stop them from cooking further. 3 Using a sharp knife, cut tomatoes in half and gently squeeze out and discard seeds. (It's unnecessary to remove skins.) Cut tomatoes in 1⁄2-inch dice. 4 In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Keep refrigerated for up to 2 days. Variation: *oven-dried tomatoes; **grilled pepper.

TOMATO-MINT QUINOA SALAD

Steps:

• Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
• Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

QUINOA, CORN, AND TOMATO SALAD WITH CHIVE-INFUSED OIL

Steps:

• Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
• While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
• After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.

QUINOA TOMATO SALAD

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.