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Quinoa Salad Stuffed Tomatoes
Fresh tomatoes serve as edible bowls for a bright, herb-packed quinoa salad. This dish combines fluffy cooked quinoa with crisp cucumbers, sharp red onion, and the scooped-out tomato pulp. A simple homemade vinaigrette made with white wine vinegar, fresh basil, and chives brings everything together. It is a light, refreshing option for a warm weather lunch or a colorful side dish at your next dinner party. The presentation looks impressive but requires very little effort to pull off.
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 are 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, 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 tomatoes.
- 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.