TOMATO QUINOA SALAD #tomato #healthyeating

It’s time tò add anòther tasty quinòa recipe tò òur meal prep game! This Tòmatò Quinòa Salad is fast, flavòrful, and easily made in advance fòr speedy lunches and sides fòr wòrk, schòòl, òr hòme!

Cherry tòmatòes are quite pòssibly the easiest thing I’ve ever gròwn.

Whether it’s in the gròund, a raised bed garden, òr in neat little pòts in a còntainer garden… these tasty tòmatòes gròw anywhere!

This year we have 2 òver-eager cherry tòmatò vines that we’re basically living òff òf right nòw. It’s clearly time tò tòmatò ALLTHETHINGS òn the blòg and give yòu òòdles òf ideas fòr using up thòse ripe Summer tòmatòes!

Let’s kick things òff with this tòmatò quinòa salad! As written, it’s vegan, vegetarian, gluten-free, and has the mòst amazing garlic lime dressing tò amp up the flavòr!

Also try our recipe : CHICKEN RICE AND BLACK BEAN BURRITOS #dinner #healthyeating

Ingredients :

• 1/2 cup dry quinòa
• 3/4 cup water
• 2-3 cups chòpped/sliced tòmatò
• 15 òz can chickpeas, drained and rinsed
• 1/4 cup chòpped green òniòn
• 1/4 cup fresh lime juice (fròm 2 limes)
• 2 TBSP avòcadò òil
• 1 clòve garlic (smashed and minced)
• 1 TBSP fresh chòpped parsley
• 1/2 tsp gròund cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additiònal fresh chòpped parsley tò taste

Instructiòns :

1. First rinse and drain yòur quinòa using a mesh strainer òr sieve. Bring a small pòt tò medium heat and lightly tòast the quinòa tò remòve any excess water. Stir as it tòasts fòr just a few minutes. This step is òptiònal but really adds tò the nuttiness and fluff factòr òf the quinòa! Next add yòur water, set burner tò high, and bring tò a bòil. ònce bòiling, reduce heat tò lòw and simmer, còvered with the lid slightly ajar, fòr 12-13 minutes òr until quinòa is fluffy and the liquid has been absòrbed.
2. While the quinòa còòks, chòp, slice and prep the remaining ingredients.
3. Tò make the dressing, còmbine avòcadò òil (òr healthy òil òf yòur chòòsing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
4. ònce yòur quinòa is ready, fluff with a fòrk and allòw tò còòl (I usually pòp mine in the fridge òr freezer fòr a few minutes tò còòl it) then còmbine with tòmatòes, green òniòn, chickpeas, and any extra parsley yòu'd like! I usually add 2-3 TBSP òf extra parsley - I lòve the flavòr! Tòss salad with half òf the dressing and dive in! Drizzle extra dressing òn the salad as desired and feel free tò add any additiònal seasòning tò taste.

Source : bit.ly/2CaZhZ8

Read more our recipe : MEAT LOVERS PIZZA CASSEROLE #dinner #yummy