4 SERVINGS - 30 MINUTES
Are you looking for a wonderful and healthy Quinoa Salad, which is very easy to make? You came to the right place. You don’t need any fancy ingredients for having a quick and excellent dinner. Leftovers you can use the next day as a simple lunch. Warm this dish in the oven or have it cold as a salad.
Quinoa is a very versatile semi-cereal that should be stocked in your pantry next to other great basic products, like rice or pasta. Look also to this Recipe: Quinoa and Tofu Taco`s on this Website so you do not have to go far for further inspiration. Please enjoy!
Ingredients:
- 1 1/2 cups Cherry Tomatoes
(cut in half) - 3 tbsp Extra Virgin Olive Oil (divided)
- 1/8 tsp Sea Salt
- 1 cup Quinoa (uncooked)
- 2 Cups of Water
- 1 tbsp Thyme (chopped)
- 1/3 cup Cucumber (diced)
- 1 1/2 tbsp Lemon Juice
Directions:
- Preheat the oven to 400°F (20°C).
- Cook quinoa according to package instructions.
- Line a baking sheet with parchment paper. Arrange the tomatoes in a single layer, cut side up. Drizzle with half of the olive and sprinkle with sea salt.
- Place in the oven and bake for 10 minutes. Remove to flip the tomatoes then place the baking sheet back into the oven for 10 more minutes.
- Once the quinoa is cooked, add it to a large bowl along with the tomatoes, diced cucumber, and thyme. Add the remaining oil and lemon juice and toss well to combine. Serve and enjoy!
Notes: Leftovers can be refrigerated in an airtight container for up to two days
Nutrition (Amount per serving):
- Calories: 259
- Fat: 13 g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Protein: 7g
Did you enjoy this recipe? Here are some more recipes:
Quinoa Tacos with Tofu and Kidney Beans.
Quinoa Pancakes, delicious, healthy, hearty, and perfect!
Salad with Kale Recipe for a delicious and healthy lunch!
Find here some bestselling Salad bowls on Amazon!
