Quinoa Tomato Summer Salad (Gluten-Free, Soy-Free, Vegan)

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We ate, we biked, we packed our bags for an afternoon at the beach – books, ipods, ipads, and sunscreen. But as we descended onto the beach, we were stopped with a jarring explosion of color and sound. We would return at 9pm for a beach picnic instead.

We packed (and made) quinoa with caramelized tomato and arugula, eggs stuffed with shrimp, grilled avocado and corn salad, rhubarb pie, chilled rose and lemongrass infused ginger-beer.

Further Food Nutritionist Commentary:

This fresh quinoa salad is perfect for summertime meals as it is light yet filling! With low levels of sodium (only 14mg per serving) this dish will not make you feel bloated or uncomfortable while laying out on your chaise lounge, and with 5g of fiber and 6g of protein per serving (thank you, quinoa and arugula), this dish will keep you full and satisfied! The arugula can also be credited with loading this salad with a good amount of potassium and vitamin C - keeping you hydrated and your immunity boosted!

By Liz Lederman

Quinoa Tomato Summer Salad (Gluten-Free, Soy-Free, Vegan)

  • Prep Time: 5 minutes
  • Cook Time: 20-30 minutes
  • Servings: 4

Ingredients

2 cups of quinoa, cooked
2 tablespoons EVOO
Juice of 2 lemons
1 lemon rind, grated
1/2 spanish onion, finely chopped
1 garlic clove, crushed
2 puniest of large vine ripened cherry tomatoes
1 bunch of arugula
1/3 cup basil leaves, shredded

Instructions

1.  Transfer quinoa to a large bowl, add 1 tbl of EVOO, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled.
2.  Meanwhile, preheat oven to 375F. Scatter tomatoes on an oven tray, drizzle with remaining oil and roast until caramelized (10-15 minutes). Let cool.
3. Combine tomatoes in a large bowl with remaining ingredients, toss to combine and serve cold.

1.  Transfer quinoa to a large bowl, add 1 tbl of EVOO, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled. 2.  Meanwhile, preheat oven to 375F. Scatter tomatoes on an oven tray, drizzle with remaining oil and roast until caramelized (10-15 minutes). Let cool. 3. Combine tomatoes in a large bowl with remaining ingredients, toss to combine and serve cold.

Nutrition Information

Per Serving: Calories: 207; Total Fat: 9 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 14 mg; Potassium: 363 mg; Carbohydrate: 28 g; Fiber: 5 g; Sugar: 5 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 64%; Vitamin A: 3%; Iron: 9%; Calcium: 3%

Season this delicious dish with some Daily Turmeric Tonic!

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