Bruschetta Quinoa Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
2 servings
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Calories
333 kcal
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Course
Salad
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Cuisine
Mediterranean
Bruschetta Quinoa Salad
Description
This Bruschetta Quinoa Salad starts by rinsing and toasting dry quinoa to enhance its nuttiness and ensure fluffiness after cooking in water or broth. After simmering and fluffing, the quinoa is seasoned simply with salt and pepper to bring out its flavor. Meanwhile, fresh vegetables like ripe diced tomatoes, minced garlic, peeled diced cucumber, and onions add crunch and brightness. Fresh herbs, primarily basil and parsley, provide an aromatic, green freshness.
The olive oil and red wine vinegar dressing lightly coats the salad ingredients, giving a balanced acidity that complements the natural sweetness of the tomatoes. Optional ingredients like baby spinach add a mild leafy element while crumbled feta or goat cheese can add creamy, tangy contrast. A drizzle of balsamic glaze can provide a touch of sweetness if desired.
The salad can be served chilled or at room temperature as a side dish or light main. The fresh herbs and bright dressing keep the flavors lively and suitable for warm weather or as part of a composed meal. Using kitchen scissors to snip basil directly into the salad simplifies preparation and results in delicate herb pieces without bruising.
Ingredients
- ½ cup quinoa dry
- ¾ cup water or veggie broth
- 2 cups baby spinach optional
- 2 cups tomato diced, ripe
- 2 cloves garlic smashed and minced, fresh
- 1/4-1/2 cup cucumber peeled + diced
- ¼ cup onion finely diced or minced, white or red
- 2 TBSP extra virgin olive oil
- 2 TBSP red wine vinegar
- 5 basil plus extra for topping, large leaves, chopped or chiffonade
- 1 tsp parsley or 1/2 tsp of dried parsley, chopped, fresh
- ¼ tsp salt
- ⅛ tsp garlic powder
- ⅛ tsp dill dried
- balsamic glaze for an optional drizzle, sweet
- salt to taste
- black pepper to taste
OPTIONAL EXTRAS:
- green bell pepper finely diced, or jalapeno pepper
- feta cheese crumbled, or goat cheese
Instructions
- Pour dry quinoa into a sieve or mesh strainer, and rinse thoroughly to remove its natural coating.
- Shake out any excess water from the sieve, toss it in a pot and pat it dry with a few paper towels.
- Turn heat to medium or medium-high and lightly toast your quinoa to remove any leftover moisture. While toasting, continue to move the quiona around frequently (with a fork, spoon, or tool of choice) so it doesn't burn.
- Once dry, add in your water or broth and increase heat to high.
- Once the quinoa reaches a boil, reduce to low/simmer and cover, leaving a small corner of the lid ajar to allow steam to escape. Then set your timer for 12 minutes.
- After 12-13 minutes, remove quinoa from heat and fluff with a fork.
- If you're a fan of salt and pepper, break it out! I always season my quinoa with a bit of each after fluffing.
- New to quinoa? Here's a [visual tutorial] of the cooking process!
- While your quinoa cooks, get to work on those veggies!
- Combine chopped tomatoes, onion, cucumber and garlic in a small bowl.
- Whisk together olive oil, white balsamic or red wine vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
- Mix well and allow the flavors to meld for a few minutes before tasting. After testing a spoonful, feel free to add in any extra seasonings or additional oil/vinegar if desired. To bring out extra sweetness in the tomatoes you can add a pinch of sugar or drizzle of honey to the mixture as well! It's easily customized to rock your palette.
- If you want to up the veggies, plate your bruschetta quinoa on a bed of baby spinach or field greens! Otherwise just layer the two, drizzle with balsamic or balsamic glaze . It's marvelous topped with crumbled feta or enjoyed all on it's own! Enjoy!
Notes
- Use kitchen scissors to snip fresh basil for easier preparation and beautiful pieces.
- Nutrition facts are estimated and should be adjusted as needed based on exact ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 332mg | 14% |
| Potassium | 830mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4387IU | 88% |
| Vitamin C | 33mg | 37% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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