Quinoa Tomato Salad
Bright, fresh, and loaded with wholesome ingredients, this Quinoa Tomato Salad is a vibrant, gluten-free dish perfect for lunch, picnics, or as a side for grilled mains. Featuring fluffy quinoa, juicy cherry tomatoes, crisp cucumber, and fragrant parsley, this salad is elevated with a zesty dressing of extra-virgin olive oil, fresh lemon juice, and garlic. A pop of optional feta cheese adds creamy, tangy goodness to every bite. Ready in just 30 minutes, this healthy recipe is a flavorful way to pack in nutrients while keeping it light and satisfying. Serve it chilled or at room temperature for a versatile dish that’s sure to impress! Keywords: Quinoa Tomato Salad, healthy quinoa salad, gluten-free salad, fresh tomato recipes, Mediterranean-inspired salad.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups cherry tomatoes
- 0.5 whole English cucumber
- 0.25 whole red onion
- 0.5 cups parsley, fresh
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.5 cups feta cheese, crumbled (optional)
Instructions
Rinse the quinoa thoroughly under cold water in a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium heat.
Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
While the quinoa cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, and parsley.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring the quinoa and vegetables are evenly coated.
If using, fold in the crumbled feta cheese for added creaminess and flavor.
Serve immediately or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
