Today we’re going RED, WHITE, and B…RUSCHETTA with this tasty Bruschetta Quinoa Salad!
Bruschetta Quinoa Salad
15 minPrep Time
12 minCook Time
27 minTotal Time
- 1/2 cup dry quinoa
- 3/4 cup water or veggie broth
- 2 cups of baby spinach [optional]
- 2 cups of ripe tomato, diced
- 2 cloves of fresh garlic, smashed and minced
- 1/4-1/2 cup of cucumber, peeled + diced
- 1/4 cup of finely diced/minced white or purple onion
- 2 TBSP extra virgin olive oil
- 2 TBSP white balsamic vinegar or red wine vinegar
- 5 large basil leaves, chopped/chiffonade[plus extra for topping!]
- 1 tsp of fresh parsley, chopped [or 1/2 tsp of dried parsley]
- 1/4 tsp salt
- 1/8 tsp garlic powder
- a teeny sprinkle of dill
- your favorite balsamic vinegar or a sweet balsamic glaze [see below]
- salt and pepper, to taste
- optional extras:
- finely diced green bell peppers or jalapeno peppers [I tried it with jalapeno - YUM!]
- a few spoonfuls of crumbled feta or goat cheese
- Want perfect shreds of basil without the fuss? Break out your kitchen scissors and snip away! It's actually easier than chopping and the results are gorgeous.
- Pour dry quinoa into a sieve or mesh strainer, and rinse thoroughly to remove its natural coating.
- Shake out any excess water from the sieve, toss it in a pot and pat it dry with a few paper towels.
- Turn heat to medium or medium-high and lightly toast your quinoa to remove any leftover moisture. While toasting, continue to move the quiona around frequently [with a fork, spoon, or tool of choice] so it doesn't burn.
- Once dry, add in your water or broth and increase heat to high.
- Once the quinoa reaches a boil, reduce to low/simmer and cover, leaving a small corner of the lid ajar to allow steam to escape. Then set your timer for 12 minutes.
- After 12-13 minutes, remove quinoa from heat and fluff with a fork.
- If you're a fan of salt and pepper, break it out! I always season my quinoa with a bit of each after fluffing.
- i]New to quinoa? Here's a [[visual tutorial ] of the cooking process![/i]
- While your quinoa cooks, get to work on those veggies!
- Combine chopped tomatoes, onion, cucumber and garlic in a small bowl.
- Whisk together olive oil, white balsamic or red wine vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
- Mix well and allow the flavors to meld for a few minutes before tasting. After testing a spoonful, feel free to add in any extra seasonings or additional oil/vinegar if desired. To bring out extra sweetness in the tomatoes you can add a pinch of sugar or drizzle of honey to the mixture as well! It's easily customized to rock your palette =)
- If you want to up the veggies, plate your bruschetta quinoa on a bed of baby spinach or field greens! Otherwise just layer the two, drizzle with balsamic or balsamic glaze . It's marvelous topped with crumbled feta or enjoyed all on it's own! Enjoy!
so . . . how was it?
Insanely good! The nutty quinoa is a perfect pairing for the super-refreshing bruschetta-style tomatoes and veggies. Top it with a sweet balsamic glaze [or your favorite balsamic!] and salty feta and you just might experience fireworks of the taste buds. It’s been known to happen =) This is sure to be a summer staple of mine for here on out! Plus it’s loaded with nutrients, packed with flavor, and just plain awesome. Hello amazing.
Make it for yourself, or serve it to a crowd! Since no one actually wants to plate and top 50 crostini with bruschetta for a shindig, save yourself the hassle and whip this up for your weekend BBQ or to bring to a friend’s event! It’ll be a hit, I promise. Plus there’s nothing like hearing “I didn’t know I liked quinoa!” from your friends and family. It’s like a warm hug.