Go Back Email Link
–+ servings
Anna

Quinoa Salad With Cherry Tomatoes

5 from 1 vote
This quinoa salad recipe is made with fresh and roasted cherry tomatoes, feta cheese, chickpeas, and lots of tasty herbs. This Mediterranean quinoa salad recipe is all about tomatoes. I slowly roast one-half of the tomatoes and add the other half of them fresh to the salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 Portions
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 302
Ingredients Equipment Method Nutrition Notes

Ingredients
  

FOR THE SALAD DRESSING:
  • ¼ cup olive oil
  • 3 tbsps lime juice freshly squeezed, or lemon
  • 1 clove garlic minced
  • ½ tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
FOR THE SALAD:
  • 3 cups cooked quinoa*
  • 2 cups cherry tomatoes half raw and half roasted* (roasting is optional)
  • 1 cup cooked chickpeas drained and rinsed
  • 1 medium cucumber diced
  • ½ red onion chopped
  • ¾ cup olives
  • ¼ tsp smoked paprika
  • salt and black pepper to taste
  • ½ cup feta cheese (optional)
  • 6 sprigs fresh thyme leaves (optional)
  • ½ cup fresh basil or baby arugula
  • ¼ cup fresh parsley

Equipment

  • Chopping board
  • Knife
  • Bowl
  • Mason Jar
  • Salad Spoons
  • Baking Sheet

Method
 

ROASTING THE TOMATOES (optional):
  1. Preheat the oven to 300℉/150°C.
  2. Cut 1 cup cherry tomatoes in half, drizzle with olive oil and sprinkle with salt and black pepper and place cut side down on a baking sheet.
  3. Roast for 60 to 90 minutes or until wilted and golden around the edges (time will depend on the size and juiciness of the tomatoes). Remove from the oven and set aside.
SALAD DRESSING:
  1. In a small mason jar or small bowl, combine ¼ cup olive oil, 3 tbsps lime juice, 1 clove garlic, ½ tsp Dijon mustard, ½ tsp sea salt and ¼ tsp black pepper. Mix vigorously for 30 seconds to emulsify.
ASSEMBLING THE SALAD:
  1. In a large bowl, place the cooked 3 cups cooked quinoa* and drizzle with half of the lemon salad dressing. Mix.
  2. Add the 2 cups cherry tomatoes (roasted and fresh, if using), 1 medium cucumber, ½ red onion, 1 cup cooked chickpeas and ½ red onion. Mix with the remaining salad dressing.
  3. Season with ¼ tsp smoked paprika, salt and black pepper. Mix it up.
  4. Add the crumbled ½ cup feta cheese, 6 sprigs fresh thyme, ¼ cup fresh parsley and ½ cup fresh basil (or arugula). Mix gently, taste for seasoning and add more if necessary.
  5. Serve and enjoy!

Nutrition

Serving: 1PortionCalories: 302kcalCarbohydrates: 33gProtein: 9gFat: 15gSaturated Fat: 3.5gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 8.6gCholesterol: 11mgSodium: 410mgPotassium: 460mgFiber: 6gSugar: 5gVitamin A: 923IUVitamin C: 15.4mgCalcium: 123mgIron: 3.2mg

Notes

*1 cup dry quinoa makes 3 cups cooked quinoa
Tried this recipe?Let us know how it was!