Citrus Herb Quinoa Tomato Salad (Printable Version)
Fluffy quinoa, juicy tomatoes, and fresh herbs in a zesty citrus dressing. A light, refreshing Mediterranean side.
# Ingredient List:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables and Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
09 - 1 tablespoon fresh basil, chopped
→ Citrus Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon fresh orange juice
13 - Zest of 1 lemon
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and black pepper, to taste
# How to Make It:
01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool completely to room temperature.
02 - In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, parsley, mint, and basil. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, lemon zest, honey or maple syrup, and minced garlic. Season with salt and pepper to taste, and whisk until fully emulsified.
04 - Add the cooled quinoa to the bowl with the vegetables and herbs. Pour the citrus dressing over the top and toss gently until everything is evenly coated.
05 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature as a light lunch or a vibrant side dish.
# Expert Advice:
01 -
- This is the salad that converts people who think they do not like quinoa, because the citrus dressing soaks into every grain and makes it irresistible.
- It comes together in the time it takes to brew a pot of coffee, and it tastes even better after sitting in the fridge overnight.
02 -
- Hot quinoa will wilt the herbs and make the tomatoes mushy, so patience during the cooling step is the difference between a gorgeous salad and a sad one.
- The dressing tastes overly tart on its own, but once it meets the quinoa and vegetables, everything balances out, so trust the process and do not add extra honey prematurely.
03 -
- Toast the quinoa in a dry pan for two minutes before adding water, because it develops a nutty depth that makes the entire salad taste more complex with almost zero extra effort.
- Make a double batch of the citrus dressing and keep it in the refrigerator for quick salads throughout the week, since it stays fresh for up to five days in a sealed jar.