Best Tomato Mint Quinoa Salad Recipes

QUINOA TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
* Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

PARSLEY, MINT, AND QUINOA SALAD

Parsley, Mint, and Quinoa Salad image

Serve this refreshing Parsley, Mint, and Quinoa Salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 10

Ingredients

2 cups flat-leaf parsley leaves
2 cups mint leaves
3/4 cup cooked quinoa (from about 1/2 cup dry)
1 tablespoon finely grated lemon zest, plus fresh lemon juice
Extra-virgin olive oil
Coarse salt
3 whole-wheat pitas
2 garlic cloves, halved
1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
Crushed red-pepper flakes and fleur de sel, for sprinkling

Steps:

Toss together parsley, mint, quinoa, and zest in a bowl. Dress with oil, lemon juice, and coarse salt. Toss to coat.
Preheat broiler. Heat pitas until toasted, then rub with cut sides of garlic and brush with oil. Cut into wedges.
Mound yogurt on a platter. Drizzle generously with oil, and sprinkle with red-pepper flakes and fleur de sel. Serve salad with yogurt and pita chips.