Description

This vibrant Tomato Quinoa Salad is a refreshing and nutritious dish perfect for a light lunch or a healthy side. Featuring fluffy quinoa, juicy tomatoes, protein-rich chickpeas, and a zesty lime and avocado oil dressing with a hint of garlic and cumin, this salad offers a delightful balance of flavors and textures. Quick to prepare and naturally gluten-free, it’s an ideal recipe for wholesome eating.

Ingredients

Scale

Grain

1/2 cup dry quinoa
3/4 cup water

Vegetables & Legumes

2-3 cups chopped or sliced tomatoes
15 oz can chickpeas, drained and rinsed
1/4 cup chopped green onion
Fresh parsley, for garnish and flavor

Dressing

1/4 cup fresh lime juice (from 2 limes)
2 tablespoons avocado oil
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

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Instructions

Rinse Quinoa: Rinse the quinoa thoroughly under cold running water using a mesh strainer to remove any bitterness or residue, then drain well.
Toast Quinoa (Optional): In a small pot over medium heat, toast the rinsed quinoa for a few minutes, stirring occasionally, until it starts to smell nutty. This enhances the flavor.
Cook Quinoa: Add 3/4 cup of water to the pot. Bring it to a boil, then lower the heat to a simmer and cover with the lid slightly ajar. Cook the quinoa for 12 to 13 minutes until the water is absorbed and the quinoa is fluffy.
Prep Vegetables and Herbs: While the quinoa cooks, chop the tomatoes, green onion, and parsley, preparing all fresh ingredients for the salad.
Make Dressing: In a bowl, whisk together the avocado oil, fresh lime juice, minced garlic, ground cumin, salt, and black pepper until well combined to create a zesty and flavorful dressing.
Combine Salad: Once the quinoa is cooked and slightly cooled, transfer it to a large bowl. Add the chopped tomatoes, green onion, chickpeas, and parsley. Pour half of the dressing over the salad and gently toss to combine all ingredients well.

Notes

To add extra flavor, toast the quinoa before cooking as described.
The salad can be served immediately or chilled for about 30 minutes to meld flavors.
Adjust the amount of lime juice and avocado oil in the dressing to taste.
You can substitute chickpeas with black beans or kidney beans for variation.
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.