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Quinoa Salad Stuffed Tomatoes
Sweet, ripe tomatoes serve as edible bowls for a bright, herb-packed quinoa salad. You'll combine fluffy cooked grains with crisp cucumbers, sharp red onion, and the juicy scooped-out tomato pulp so nothing goes to waste. A simple homemade vinaigrette of white wine vinegar, fresh basil, and chives ties everything together with a tangy punch. It's a light, refreshing option for a warm-weather lunch or a colorful side dish that looks impressive but takes very little effort to pull off.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons olive or vegetable oil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh basil leaves
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 clove garlic, finely chopped
- ¾ cup uncooked quinoa, rinsed, well drained
- 1½ cups water
- 5 medium tomatoes
- ½ medium cucumber, chopped
- ¼ cup chopped red onion
Instructions
- 1Whisk the white wine vinegar, olive oil, chives, basil, salt, pepper, and garlic together in a small bowl. Place the dressing in the refrigerator until you're ready to use it.
- 2Bring the quinoa and water to a boil in a saucepan. Lower the heat, cover the pan, and let it simmer for 12 to 15 minutes until the grains are tender. Drain the quinoa and rinse it under cold water to cool it down quickly and stop the cooking process, then transfer it to a large mixing bowl.
- 3Slice about half an inch off the top of each tomato. Use a spoon to carefully scoop out the insides, leaving the outer walls intact to form a bowl. Chop the scooped tomato pulp and set it aside, then drain any excess liquid from the hollowed shells so they don't make the salad soggy.
- 4Add the chopped tomato pulp, cucumber, red onion, and the chilled dressing to the bowl of cooled quinoa. Toss everything together until the salad is evenly coated.
- 5Arrange the hollowed tomato shells on serving plates. Spoon the quinoa salad mixture generously into each tomato.
Notes
- Garnish: Top the stuffed tomatoes with extra fresh basil or chives right before serving.
- Make ahead: You can prepare the quinoa salad and hollow out the tomatoes up to a day in advance. Store them separately in the fridge and assemble just before eating.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days, though the tomatoes may soften slightly.