Summer Quinoa-Tomato Salad

summer quinoa-tomato salad Entree
Summer Quinoa-Tomato Salad
  • Prep 30 min
  • Total 30 min
  • Servings 8

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

Arlene Cummings
Updated August 9, 2011


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


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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