Salad with Tomatoes and Cucumbers on Quinoa

Salad with Tomatoes and Cucumbers on Quinoa

Salad with Tomatoes and Cucumbers on Quinoa

This light and delicious quinoa salad with fresh garden tomatoes and cucumbers in a white balsamic vinaigrette complements any meal.

I’ve noted before that my family wasn’t completely sold on quinoa until I started preparing it cold in salads instead than heated as a side dish.

Quinoa has a slight texture, and its airy, nutty flavor complements garden veggies well.

HOW DO YOU MAKE QUINOA SALAD WITH TOMATOES AND CUCUMBER?
I boiled the quinoa ahead of time and let it cool for at least 2 hours for this recipe.

When creating a quinoa salad, I found that you must allow the quinoa to cool fully before adding any condiments otherwise the salad will become too mushy.

You may also make the quinoa ahead of time and chill it until ready to combine with the additional ingredients.

Salad with Tomatoes and Cucumbers on Quinoa

Add chopped fresh garden tomatoes, cucumbers, scallions, basil, and Pecorino Romano cheese once the quinoa has totally cooled. I used tiny chopped plum tomatoes and English cucumbers with the skins left on, but you may use any sort of tomato or peel normal cucumbers instead.

Following that, I whisked together white balsamic vinegar, fresh lemon juice, and Canola oil (or any other light oil, such as Grapeseed, that won’t weigh down the salad), then poured it over the quinoa and combined thoroughly.

Salad with Tomatoes and Cucumbers on Quinoa

This Tomato & Cucumber Quinoa Salad was not only incredibly light and refreshing, but it also didn’t last long.

My family enjoys this as is for lunch, but I also offer it as a side dish with grilled chicken or pork chops. ~Enjoy!

SALAD WITH TOMATOES AND CUCUMBER ON QUINOA

This light and delicious quinoa salad with fresh garden tomatoes and cucumbers in a white balsamic vinaigrette complements any meal.
INGREDIENTS

2 cups cooked quinoa, cooled
1 cup fresh diced tomatoes
1 cup English cucumbers, diced
2 sliced scallion
1 tablespoon fresh basil, chopped
1 tbsp pecorino romano cheese, grated
2 tbsp balsamic vinegar, white
3 teaspoons canola oil
1 tsp. lemon juice
1 kosher salt teaspoon
1/8 teaspoon ground black pepper

INSTRUCTIONS

Allow quinoa to cool fully after cooking according to package guidelines. Can be prepared the day before and refrigerated.
In a medium mixing bowl, combine the quinoa, tomatoes, cucumbers, scallions, basil, and cheese.
Whisk together the vinegar, lemon juice, and oil in a small bowl, then pour over the quinoa. Combine thoroughly.
Place in the refrigerator until ready to serve.
NUTRITION
1g per serving