Tomato Quinoa Salad
User Reviews
5
Tomato Quinoa Salad
Description
Tomato Quinoa Salad starts by lightly toasting rinsed quinoa before simmering it until fluffy, which enhances its nuttiness and texture. Once cooled, the quinoa is combined with juicy chopped tomatoes, rinsed chickpeas, and crisp green onions to add freshness and bite.
The dressing features fresh lime juice, avocado oil, minced garlic, parsley, cumin, salt, and black pepper, giving the salad a bright, slightly tangy, and herbal flavor profile. These flavors harmonize with the quinoa and vegetables to create a balanced dish.
This salad can be served chilled or at room temperature and works well as a light lunch, a side for grilled meats or vegetables, or as part of a vegetarian meal. Adjust the lime juice level to taste depending on desired tartness.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- 2-3 cups tomato chopped/sliced
- 15 oz chickpeas canned, drained and rinsed
- ¼ cup green onion chopped
- ¼ cup lime juice from 2 limes, fresh
- 2 TBSP avocado oil
- 1 clove garlic (smashed and minced)
- 1 TBSP parsley fresh chopped
- ½ tsp cumin ground
- ¼ tsp salt sea salt
- ⅛ tsp black pepper
- parsley to taste, additional fresh chopped
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop, slice and prep the remaining ingredients.
- To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper.
- Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.
Notes
- To reduce tartness, adjust lime juice quantity to your preference.
- Alternative dressings like Greek or Italian vinaigrettes can be used for variety.
- Chilling the quinoa before mixing helps keep the salad fresh and light.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 450mg | 19% |
| Potassium | 484mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
