Bruschetta Quinoa Salad

Bruschetta Quinoa Salad FTW! Skip the baguette and serve up this flavorful bruschetta topping on a bed of spinach and fluffy quinoa! This healthy bruschetta salad is vegan, vegetarian, and gluten-free. We meal-prep a double batch of this healthy salad style to enjoy all week long!

Bruschetta Quinoa Salad - all the flavor of fresh bruschetta in a healthy gluten-free salad! This is SO GOOD!

Happy ‘merica day, folks!

It’s one of my favoritest of holidays since it’s one of the few times my pilot is actually OFF of work! Whoo!

Last year he had to celebrate from Afghanistan so this year we’re going all out.  Now if I can only find my American flag sunnies… then we’ll be in business!  Hope those of you that celebrate have a rocking 4th of July weekend in store for you.

In case you have a little downtime this week/weekend and wind up on my spastic little corner of the internet [Hiiiii!] then you totally have to make this recipe.

It’s plate-licking delicious and super healthy!  In fact, if you need a last minute dish for a shindig or barbecue this weekend you can whip this up on the fly and  give everyone something nutritious to munch on along with their red white and blue dessert-a-thon.

Bruschetta Quinoa Salad Recipe

Bruschetta Quinoa Salad

(serves 1-2 and can easily be doubled, tripled, or quadrupled to feed a crowd!)

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.

Bruschetta Quinoa Salad - all the flavor of fresh bruschetta in a healthy gluten-free salad! This is SO GOOD!
5 from 6 votes
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Bruschetta Quinoa Salad

Bruschetta Quinoa Salad FTW! Skip the baguette and serve up this flavorful bruschetta topping on a bed of spinach and fluffy quinoa! This healthy bruschetta salad is vegan, vegetarian, and gluten-free. We meal-prep a double batch of this healthy salad style to enjoy all week long!

Course Salad
Cuisine Mediterranean
Keyword Bruschetta Quinoa Salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/2 cup dry quinoa
  • 3/4 cup water or veggie broth
  • 2 cups baby spinach optional
  • 2 cups ripe tomato diced
  • 2 cloves fresh garlic smashed and minced
  • 1/4-1/2 cup cucumber peeled + diced
  • 1/4 cup finely diced/minced white or red onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP red wine vinegar
  • 5 large basil leaves, chopped/chiffonade plus extra for topping
  • 1 tsp chopped fresh parsley (or 1/2 tsp of dried parsley)
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill
  • sweet balsamic glaze for an optional drizzle
  • salt and pepper to taste

OPTIONAL EXTRAS:

  • finely diced green bell peppers or jalapeno peppers 
  • crumbled feta or goat cheese

Instructions

  1. Pour dry quinoa into a sieve or mesh strainer, and rinse thoroughly to remove its natural coating.
  2. Shake out any excess water from the sieve, toss it in a pot and pat it dry with a few paper towels.
  3. 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.
  4. Once dry, add in your water or broth and increase heat to high.
  5. 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.
  6. After 12-13 minutes, remove quinoa from heat and fluff with a fork.
  7. If you're a fan of salt and pepper, break it out! I always season my quinoa with a bit of each after fluffing.
  8. New to quinoa? Here's a [visual tutorial] of the cooking process!
  9. While your quinoa cooks, get to work on those veggies!
  10. Combine chopped tomatoes, onion, cucumber and garlic in a small bowl.
  11. Whisk together olive oil, white balsamic or red wine vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
  12. 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.
  13. 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!

Recipe Notes

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.

I’m off to do a sunshine dance so I can drag my happy butt to the beach!

Hope you have a fabulous 4th!

If you get a chance to try this Bruschetta Quinoa Salad, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

 

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Comments

  • Linda


    I am a quinoa lover and love making salads with it. I also love bruschetta so combining these two for me would be heavenly. Great idea and definitely better than topping 50 crostini! BTW, love the spinach addition too!

  • April


    M’mm… I will eat bruschetta any time, any place, any way. I love this yummy salad!

  • I made this tonight and it was wonderful. The tomatoes, cucumber and basil were picked just 10 minutes prior to chopping them up for this recipe so it was about as fresh as it could be. My husband and I were sorry I didn’t triple the batch, the 5 year old wasn’t so keen on it but he’s 5, nuff said. 😉

  • KarenP


    I make this tonight and added in some chicken I cooked in the crock pot with salad dressing. It was really delicious! Thanks for sharing!

  • Minibus insurance


    Couldn’t take my eyes off the picture!!this is something really really delicious!! I loved this recipe

  • I hope you had a fabulous fourth at the beach with your pilot and your bruschetta. I love these flavors!!!

  • I have never been a huge fan of quinoa, but I love bruschetta so I am finding this recipe very appealling! I love that you added a sprinkle of dill!

  • What a great idea. Bruschetta and quinoa, cant go wrong.

  • Anna @ Your Healthy Place

    I’m such a bruschetta fiend, and in summer I love it on gluten-free toast as a light lunch – but I love that you included quinoa to get a gluten-free grain in there in another way; I have to give this a try! Thanks as always!

  • Love the celebratory ferret picture! This salad looks YUM and like a great GF alternative to regular bruschetta 🙂

  • This looks like the perfect summer lunch! I love eating quinoa but often have a hard time trying to think of something different to do with it. Thanks for the great idea.

  • OooOH I love this idea! Haven’t had bruschetta since I ditched wheat, but this sounds divine. Definitely going to try. Happy 4th with your hubby!!

  • Traci


    I’ve made something similar to this & it’s crazy good!!

  • this sounds perfect for lunch – everyday 🙂

  • Mmm…Love bruschetta! Will definitely have to try soon.

  • Looks delicious and I love that it’s so festive!

  • Yummers! And yes, my dessert WAS red, white & blue! I love America through my food creations. 🙂

  • Jillienne @ ChasingRaspberries.com

    Looks delicious and beautiful photography! Happy 4th of July!

  • Ok I need to make this ASAP. Sounds delicious!


    • Yep, just made this for lunch and added some baby kale, goat cheese, and cannellini beans to make it a meal. So freaking good—thanks for the recipe!

  • Is it sad that the title of this post seriously cracked me up? Apparently I am easily amused ;).

    Happy 4th!!

  • Happy 4th to you both! And little bagel. 😉

    This look fabulous. Like sunshine. I miss sunshine…

  • Ha! “red white and blue dessert-a-thon” … guilty :/

  • This comment has been removed by the author.

  • Yum! This looks gorgeous. I love your little bowls.

  • This sounds SO delicious, Jenn! How is it that your food always looks so good?! Happy Independence Day!!

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