TOMATO QUINOA SALAD #VEGAN #SALAD
It's a great opportunity to add another delectable quinoa formula to our supper prep game! This Tomato Quinoa Salad is quick, tasty, and effectively made ahead of time for expedient snacks and sides for work, school, or home!
Cherry tomatoes are conceivably the most straightforward thing I've at any point developed.
Regardless of whether it's in the ground, a raised bed garden, or in flawless little pots in a compartment garden… these delicious tomatoes develop anyplace!
This year we have 2 over-excited 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 heaps of thoughts for spending those ready Summer tomatoes!
How about we kick things off with this tomato quinoa plate of mixed greens! As composed, it's veggie lover, vegan, sans gluten, and has the most astonishing garlic lime dressing to amp up the flavor!
Cherry tomatoes are conceivably the most straightforward thing I've at any point developed.
Regardless of whether it's in the ground, a raised bed garden, or in flawless little pots in a compartment garden… these delicious tomatoes develop anyplace!
This year we have 2 over-excited 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 heaps of thoughts for spending those ready Summer tomatoes!
How about we kick things off with this tomato quinoa plate of mixed greens! As composed, it's veggie lover, vegan, sans gluten, and has the most astonishing garlic lime dressing to amp up the flavor!
INGREDIENTS
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
INSTRUCTIONS
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
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
I like my dressing a bit on the tart side, and make it with about 4 Tablespoons of lime juice (2 limes worth) - If you'd like it less tart, feel free to adjust the amount as needed!
Not a fan of garlic or lime? Try one of the alternate dressing recipes in the post below. Greek, Italian, and a number of different salad dressings work great here!
For more detail: https://bit.ly/2CaZhZ8
