Make Ahead Tomato Quinoa Salad
This make-ahead tomato quinoa salad is a perfect complement to any meal. Enjoy it with any weeknight meal or bring it to a potluck. Bonus? It's naturally gluten-free and dairy-free - and it tastes fantastic.
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Servings: 5 cups
Calories: 101kcal
Ingredients
- 1 cup quinoa
- 2 cups chicken stock
- 2 cups grape tomatoes
- 1 cucumber
- 1 shallot
- 2 cloves garlic
- 1/4 cup fresh parsley
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Add water to pot with quinoa and massage, then rinse thoroughly. Return quinoa to pot and add two cups stock. Cover pot and bring to a boil, then turn to simmer for 10 minutes until the quinoa absorbs all the stock. Let quinoa cool to room temp.1 cup quinoa, 2 cups chicken stock
- While the quinoa cooks, prep veggies. Cut cucumbers and tomatoes into bite size pieces. Add both to a colander. Sprinkle salt over the veggies and toss to distribute. Place the colander in sink and let drain for at least a half hour.1 cucumber, 2 cups grape tomatoes
- Mince shallots and garlic and set aside. Chop parsley. Once quinoa cools to room temperature, add veggies, shallots, garlic, and parsley to quinoa. Add red wine vinegar and olive oil, then stir. Add salt and pepper to taste and stir again.1 shallot, 2 cloves garlic, 1/4 cup fresh parsley, 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt and pepper
- Serve immediately or store in the fridge for up to four days.
Notes
- To make this dish vegan, simply swap out the chicken stock with water or vegetable stock.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/2 cup | Calories: 101kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 103mg | Fiber: 1g | Sugar: 2g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.