PointsPlus Quinoa and Tomato Salad Recipe
Daily Value: 12%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||81µg||20%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
The simple ingredients in this recipe make it a perfect complement to spicy main dishes. Vary this recipe by using fresh basil, thyme, cilantro, or oregano instead of the chives. Serve this as a prelude or accompaniment to a healthy main such as steamed fish or grilled chicken.
- 1 cup quinoa
- 2 cups cold water
- 2 cups grape or cherry tomatoes *
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or taste
- 2 tablespoons minced chives
Put the quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until the water runs clear (this eliminates the bitter taste contained in quinoa's coating) and drain well.
Place in a medium-sized saucepan and cover with the water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Remove from heat and let sit for 5 minutes.
Spoon the quinoa into a large bowl and set aside to cool. Meanwhile, finely chop the tomatoes, reserving 2 tablespoons of the tomato juice, and set aside.
In a cup, combine the tomato juice, oil, vinegar, salt, pepper, and chives and stir well. When the quinoa is at room temperature, stir in the chopped tomatoes, add the tomato vinaigrette, and toss again.
PointsPlus value: 54
Total time: 28 minutes
Special Designations: Low-fat, Vegan, Vegetarian, Healthy
Notes and Substitutions:
*Note: If desired, substitute 2 large tomatoes for the grape tomatoes.
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