Quinoa salad with cherry tomatoes and fresh herbs recipe
This refreshing salad combines the nutty flavor of Quinoa with the sweetness of grape or cherry tomatoes. A light lemony dressing and aromatic herbs make it perfect for summer picnics, weeknight meals, or as the star of the menu.
Equipment
- 1 Fine mesh strainer
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Whisk
Ingredients
- 1 cup Quinoa (any color)
- 2 cups Chicken broth (sub for vegetable broth, beef broth, or water)
- 1 cup Grape or cherry tomatoes
- 1/4 cup Basil
- 1/4 cup Parsley
- 1/4 cup Mint
- 1/4 cup Red onion
- 1/4 cup Feta cheese (optional)
- 2 tbsp Olive oil (extra virgin)
- 1 Juice of lemon
- 1 Garlic clove
- Salt and pepper to taste
- 1/4 Roasted nuts (pine nuts or almonds)
Instructions
Cook the Quinoa
- Rinse the Quinoa under cold water using a fine-mesh strainer.
- In a medium saucepan, bring water or vegetable broth to a boil. Add the Quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the Quinoa has absorbed the liquid and is tender.
- Remove from heat and let it stand for 5 minutes, then fluff with a fork. Transfer to a large mixing bowl and allow to cool to room temperature.
Prepare the dressing
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your preference.
Assemble the salad
- Once the Quinoa has cooled, add the grape or cherry tomatoes (cut in half), fresh herbs (finely chopped), red onion (finely chopped), and feta cheese (if using--I did not use it this time) to the bowl. Pour the dressing over the salad and toss gently to combine.
Garnish and serve
- Top with almonds or pine nuts if you would like (I didn't use them this time). Serve immediately or store in the fridge for an hour to let the flavors meld.
