Fresh flavors come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.
2 cups cooked quinoa
2 large tomatoes, quartered, cut into cubes
1/4 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Grated Parmesan cheese
- Salad will keep for a day or two so it can be made hours before you need to serve it.
- Replacing the water with chicken broth when cooking the quinoa gives it lots of flavor.
- Feel free to get creative and add some feta cheese, olives, oregano, or other cheeses and spices.
recipe and photo source: bettycrocker.com