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Bruschetta Quinoa Salad
5 from 69 votes

Bruschetta Quinoa Salad

Bruschetta Quinoa Salad combines toasted quinoa with fresh tomatoes, garlic, cucumber, and onions, brightened by basil and parsley and dressed with olive oil and red wine vinegar. The result is a refreshing salad that balances quinoa's nutty texture and light fluffiness with the crispness of raw vegetables and a tangy dressing. Optional spinach and balsamic drizzle add extra freshness and sweetness.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 2 servings
Calories: 333 kcal
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. Pour dry quinoa into a sieve or mesh strainer, and rinse thoroughly to remove its natural coating.
  2. Shake out any excess water from the sieve, toss it in a pot and pat it dry with a few paper towels.
  3. 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.
  4. Once dry, add in your water or broth and increase heat to high.
  5. 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.
  6. After 12-13 minutes, remove quinoa from heat and fluff with a fork.
  7. If you're a fan of salt and pepper, break it out! I always season my quinoa with a bit of each after fluffing.
  8. New to quinoa? Here's a [visual tutorial] of the cooking process!
  9. While your quinoa cooks, get to work on those veggies!
  10. Combine chopped tomatoes, onion, cucumber and garlic in a small bowl.
  11. Whisk together olive oil, white balsamic or red wine vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 333

% 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.