Toms N Pom Vegan Friendly
Brighten up your table with "Toms N Pom Vegan Friendly," a vibrant, plant-based quinoa salad bursting with flavor and texture! This nutrient-packed dish features juicy heirloom and cherry tomatoes, sweet-tart pomegranate seeds, and aromatic herbs like parsley and mint, all tossed in a zesty lemon-olive oil dressing. A subtly spiced mix of cumin and paprika adds a warm depth, while fluffy quinoa brings satisfying heartiness. Perfect as a main course or a colorful side, this vegan-friendly recipe is ready in just 35 minutes and is naturally gluten-free. Serve it warm or at room temperature, making it ideal for meal prep, potlucks, or quick weeknight dinners! Keywords: vegan quinoa salad, plant-based recipe, easy vegan dinner, heirloom tomatoes, pomegranate seeds, healthy side dish.
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Recipe Information
Ingredients
- 4 medium Heirloom tomatoes
- 200 grams Cherry tomatoes
- 100 grams Pomegranate seeds
- 1 small Red onion
- 2 cloves Garlic
- 3 tablespoons Olive oil
- 10 grams Fresh parsley
- 10 grams Fresh mint
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 cup Quinoa
- 2 cups Water or vegetable broth
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer the quinoa for about 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 additional minutes. Fluff with a fork and set aside.
While the quinoa is cooking, dice the heirloom tomatoes into small chunks and halve the cherry tomatoes. Set aside.
Finely chop the red onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the diced heirloom tomatoes and cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes release their juices and become slightly softened.
Stir in the salt, black pepper, ground cumin, and paprika, ensuring the spices are evenly distributed.
Remove the skillet from heat and gently fold in the cooked quinoa to combine it with the tomato mixture.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to create a simple dressing.
Drizzle the dressing over the quinoa-tomato mixture and toss well to incorporate.
Add the pomegranate seeds, chopped fresh parsley, and chopped fresh mint to the mixture. Fold gently to combine, ensuring the herbs and pomegranate seeds are evenly distributed.
Taste and adjust seasoning, adding more salt or lemon juice as needed.
Serve warm or at room temperature as a main dish or side, garnished with extra parsley or pomegranate seeds if desired.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 42.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2910 mg | 62% | |
*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.
