Summer Quinoa-Tomato Salad

Summer Quinoa-Tomato Salad

Blogger Arlene Cummings of Cooking With Sugar shares a quinoa and tomato salad recipe. Quinoa is a super food and super easy to make. You will love the fresh taste of the tomatoes and basil in this refreshingly healthy dish.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  1. Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
  2. Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
  3. Before serving, sprinkle with cheese.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Salad will keep for a day or two so it can be made hours before you need to serve it.
Replacing the water with chicken broth when cooking the quinoa gives it lots of flavor.
Feel free to get creative and add some feta cheese, olives, oregano, or other cheeses and spices.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.