Quinoa and Tomato Salad
- Total Time
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 quinoa1 cup(s)
grape tomatoes2 cup(s), or cherry tomatoes, red and/or yellow*
olive oil1 Tbsp
white wine vinegar1 Tbsp, or more to taste
table salt½ tsp, or more to taste
black pepper¼ tsp, or more to taste
chives2 Tbsp, fresh, minced
- 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.)
- 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.
- 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.
- In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
- When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.