Tomato Quinoa Salad

It’s time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!

Let’s kick things off with this tomato quinoa salad! As written, it’s vegan, vegetarian, gluten-free, and has the most amazing garlic lime dressing to amp up the flavor!

For this healthy tomato-studded recipe you can use cherry, grape, plum, heirloom, or any type of tomatoes you have handy. Whether they come from your garden, Farmer’s Market, or grocery store matters not. Just grab some ripe tomatoes and meet me in the kitchen!

Tomato Quinoa Salad Recipe
It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!
Feel free to double this recipe if needed, it's so easy to do!



Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato (I used cherry tomatoes)
• 1 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 parsley, chopped
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley, to taste

Instructions

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.

Recipe Adapted : TOMATO QUINOA SALAD @ peasandcrayons

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