Tomato & Red Onion Quinoa Salad

Tomato & Red Onion Quinoa Salad

We’re slowly coming out of a heat wave (and still practically no rain, going on almost two months!). Needless to say, I have not turned on the oven much. And I have no need to do so with so much lovely fresh fruit and vegetables from our farmers’ markets. Salads with quinoa have been one of my sustaining meals, along with pint after pint of blueberries, yogurt, and ice cold water.

I have taken the frying pan out to briefly stir fry some ingredients to throw into a bowl of quinoa. Here is one such mixture. These lovely orange cherry tomatoes are one of the highlights of summer for me. I love their sweetness. Along with fresh mint, parsley, and olive oil, I can see many possibilities for these cherubs.

Quinoa tips It is very easy to make and doesn’t take much time. Make sure your package says that it can be simmered in about 10 minutes or so if you’re short on time. You can tell it is cooked when it is translucent with a white threaded outline. I make some extra cups when I cook it and then store it in the fridge for another salad the next day. If you have just cooked it, let it cool for a bit before adding the other ingredients.

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Salads, Vegetarian, Wheat-Free  |  8 Comments

8 Responses to Tomato & Red Onion Quinoa Salad

  1. Nancy Geraci says:

    You instructions for the mint is listed twice. Do you use the mint only or is there another herb?

  2. Erica says:

    Ok, the heat is getting to me. Thanks for catching that! It’s mint and parsley.

  3. Erica says:

    Note: I also changed the amount of olive oil added.

  4. Dana says:

    This is delicious! Light, refreshing, and full of flavor! Just one question: do the 2 cups of quinoa “cooked” mean two cups of uncooked quinoa or two cups measured after cooking? Maybe I am over-thinking this, but just wanted to know for next time. Thank you!

    • Erica says:

      Ah, yes, that can be confusing. I mean 2 cups of already cooked quinoa (about). That clear as mud? 🙂

      • Dana says:

        Thanks, Erica! That makes sense. I used 2 cups of uncooked quinoa, which seemed like a lot. However, I just added in the other 1/2 pint of tomatoes and some more onion to make a double batch, so it worked out well 🙂

  5. Bente says:

    I have been avoiding quinoa since it is on the SCD illegal list. I have two sons with Crohns and are desperate to find foods they both like and tolerate? Do you consider it “legal”?

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