It's an ideal opportunity to add another scrumptious quinoa formula to our dinner prep amusement! This Tomato Quinoa Salad is quick, tasty, and effectively made ahead of time for fast snacks and sides for work, school, or home!

Cherry tomatoes are perhaps the most straightforward thing I've at any point developed. Regardless of whether it's in the ground, a raised bed garden, or in slick little pots in a holder garden… these delicious tomatoes develop anyplace!

This year we have 2 over-energetic cherry tomato vines that we're essentially living off of the present moment. It's plainly time to tomato ALLTHETHINGS on the blog and give you gobs of thoughts for spending those ready Summer tomatoes!

We should kick things off with this tomato quinoa plate of mixed greens! As composed, it's veggie lover, vegan, without gluten, and has the most astonishing garlic lime dressing to amp up the flavor! The formula underneath yields 4 side-dish measured servings. Need to encourage a group? Don't hesitate to twofold or triple the formula as expected to serve at your next gathering, potluck, or grill!

For this solid tomato-studded formula you can utilize cherry, grape, plum, treasure, or any sort of tomatoes you have convenient. Regardless of whether they originate from your greenery enclosure, Farmer's Market, or supermarket matters not. Simply snatch some ready tomatoes and meet me in the kitchen!

It's an ideal opportunity to add another delectable quinoa formula to our supper prep diversion! This Tomato Quinoa Salad is quick, tasty, and effectively made ahead of time for fast snacks and sides for work, school, or home! Don't hesitate to twofold this formula if necessary, it's so natural to do!




  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 2-3 cups chopped/sliced tomato
  • 15 oz can chickpeas, drained and rinsed
  • 1/4 cup chopped green onion
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 TBSP avocado oil
  • 1 clove garlic (smashed and minced)
  • 1 TBSP fresh chopped parsley
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • additional fresh chopped parsley to taste


  1. 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.
  2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
  3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
  4. 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.

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