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Tomato Quinoa Salad

Tomato Quinoa Salad

Eating healthy never tasted so good, with this innovative take on a salad. Featuring Custom Culinary® Gold Label Low Sodium Vegetable Base, Tomato Quinoa Salad consists of quinoa, chickpeas, and farmers market fresh tomatoes, green onions, garlic, and parsley.

What You'll Need

1/2 cup Dry quinoa
3/4 cup Low sodium vegetable broth made with Custom Culinary® Gold Label Low Sodium Vegetable Base
2-3 cups Pear tomatoes, quartered
15 oz can Chickpeas
1/4 cup Green onions, chopped 
1/4 cup Fresh lime juice
1/4 cup White wine vinegar
1/4 cup Avocado oil
1 clove Garlic
1 tbsp. Parsley, fresh chopped
1/2 tsp Cumin, ground
1/8 tsp Black pepper, freshly ground
1/2 tsp Kosher salt
PREPARATION

  1. Rinse and drain quinoa with mesh strainer.
  2. Lightly toast quinoa in a small pot over medium heat to remove any excess water.
  3. Stir as it toasts for a few minutes.
  4. Add vegetable broth and bring to a boil.
  5. Reduce to a simmer, cover with lid ajar. Cook 12-13 minutes or until quinoa is fluffy and all the liquid is absorbed.
  6. While quinoa cooks, prepare the remaining ingredients.
  7. To make dressing, combine avocado oil with fresh lime juice, white wine vinegar, minced garlic, parsley, cumin, salt and pepper.
  8. Quarter the tomatoes. Chop the green onions, parsley, and garlic.
  9. Once quinoa is ready, fluff with fork, and allow to cool.
  10. Combine all ingredients in a bowl and toss to incorporate.
  11. Adjust seasoning and serve.

VIDEO DEMO