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Summer Quinoa-Tomato Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.
By Arlene Cummings
Updated Aug 9, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Salad will keep for a day or two so it can be made hours before you need to serve it.
  • tip 2
    Replacing the water with chicken broth when cooking the quinoa gives it lots of flavor.
  • tip 3
    Feel free to get creative and add some feta cheese, olives, oregano, or other cheeses and spices.


Nutrition Facts are not available for this recipe
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