Colorful Tomato And Quinoa Salad Food

VEGAN QUINOA SALAD

Vegan Quinoa Salad image

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups

Number Of Ingredients 13

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SUMMER QUINOA-TOMATO SALAD

Summer Quinoa-Tomato Salad image

The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.

Provided by By Arlene Cummings

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups cooked quinoa
2 large tomatoes, quartered, cut into cubes
1/4 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Dash sugar
Grated Parmesan cheese

Steps:

Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
Before serving, sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

QUINOA-TOMATO SALAD

Quinoa-Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

COLORFUL TOMATO AND QUINOA SALAD

Colorful Tomato and Quinoa Salad image

I saw red, orange and yellow tomatoes at the grocery store the other day and instantly pictured this recipe. If you can't find orange or yellow tomatoes, you can just use red tomatoes or some other vegetables in different colors. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup quinoa
2 small tomatoes, seeded and diced
2 small orange tomatoes, seeded and diced
2 small yellow tomatoes, seeded and diced
1/4 red onion, minced
1/4 cup of fresh mint, basil or 1/4 cup dill, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
salt
pepper

Steps:

Place 1/2 cup water and quinoa in a saucepan, bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10 - 15 minutes. Cool the quinoa. (You can cook a larger amount of quinoa and save it for other uses.).
In a bowl, mix quinoa and all the other ingredients. Cover and refrigerate until it is cold.
Infuse love and serve!

Nutrition Facts : Calories 107.3, Fat 4.5, SaturatedFat 0.6, Sodium 31.6, Carbohydrate 14.9, Fiber 3.1, Sugar 2.8, Protein 3.6

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