TOMATO QUINOA SALAD #vegetarian #veggies

It's an ideal opportunity to add another scrumptious quinoa formula to our dinner prep amusement! This Tomato Quinoa Salad is quick, tasty, and effectively made ahead of time for fast snacks and sides for work, school, or home!

Cherry tomatoes are perhaps the most straightforward thing I've at any point developed. Regardless of whether it's in the ground, a raised bed garden, or in slick little pots in a holder garden… these delicious tomatoes develop anyplace!

It's an ideal opportunity to add another delectable quinoa formula to our supper prep diversion! This Tomato Quinoa Salad is quick, tasty, and effectively made ahead of time for fast snacks and sides for work, school, or home! Don't hesitate to twofold this formula if necessary, it's so natural to do!

Also Try Our Recipe : Fresh And Easy Vietnamese Noodle Salad

Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
4. Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

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Read More Our Recipe : SICILIAN CHICKEN SOUP