Thursday, June 14, 2012

Heirloom Tomato Quinoa Salad

Warm spring/summer nights make me want to eat healthfully. For dinner last night I served up this salmon with this quick filling quinoa salad.  Quinoa is so versatile you can literally add anything to it & it tastes good & will fill you up (read: Chris wasn't reaching for snacks after dinner). Last night I took advantage of some tasty heirloom tomatoes & other fresh spring veggies to jazz up my quinoa.

Click through for more pics & my quick recipe!

  • 3 heirloom tomatoes (cut into 1/4" pieces)
  • 2 shallots (dice)
  • 2 avocado (dice)
  • 1 cup baby spinach (chiffonade)
  • 10 fresh basil leaves (chiffondade)
  • 1 cup tricolor quinoa
  • 2 cups vegetable stock
  • salt & pepper
  • 3 tablespoons olive oil
Make it!
  1. Prepare all veggies & set aside (don't forget to use my avocado tip so they stay fresh looking until you need them!)
  2. In a medium sized pot bring quinoa & vegetable stock to a full boil over high heat. 
  3. Next, reduce heat & cover to simmer for about 15 minutes or until all of the liquid has been absorbed & then remove from heat. 
  4. Add all prepared vegetables into one large salad bowl & toss with cooked quinoa. 
  5. Salt & pepper to taste. 
  6. Drizzle with olive oil. Serve hot or cold.

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