Photo of Quinoa and Tomato Salad by WW

Quinoa and Tomato Salad

Points® value
Total Time
28 min
10 min
18 min
Quinoa is actually related to the grass family but it looks and tastes like a grain. It’s a nutrition powerhouse and makes a wonderful substitute for rice and pasta.


Uncooked quinoa

1 cup(s)

Grape tomatoes

2 cup(s), or cherry tomatoes, red and/or yellow*

Olive oil

1 tbsp(s)

White wine vinegar

1 tbsp(s), or more to taste

Table salt

½ tsp(s), or more to taste

Black pepper

¼ tsp(s), or more to taste


2 tbsp(s), fresh, minced


  1. Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa’s coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
  2. Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
  3. Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
  4. In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
  5. When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again.
  6. Yields about 1 1/4 cups per serving.


*If desired, substitute 2 large tomatoes for the grape tomatoes. The simple ingredients in this recipe make it a perfect complement to spicy main dishes. Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.