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Heirloom Baby Tomato, Cucumber and Quinoa Salad with Balsamic Vinaigrette || Eat Spin Run Repeat

Baby Heirloom Tomato, Cucumber and Quinoa Salad


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: salad, lunch, dairy free, gluten free, vegetarian
  • Method: boil

Description

With some of the season’s best produce, simple ingredients and a light balsamic vinaigrette are all you need for salad magic. This Baby Heirloom Tomato, Cucumber and Quinoa Salad is a crowd-pleaser, but also works well when made ahead in big batches.


Ingredients

  • 1/3 cup uncooked quinoa
  • 1 1/2 cups mixed heirloom or baby tomatoes
  • 1 medium English cucumber, thinly sliced
  • 1 packed tbsp each shredded fresh basil, parsley and mint
  • 1 cup loosely packed sunflower sprouts or pea shoots
  • 1/4 cup thinly sliced red onion
  • flaked sea salt and freshly ground black pepper, to taste
  • 1 tbsp hemp seeds
  • 1/2 avocado, pitted, peeled and sliced
  • 2 eggs, hard boiled, peeled and halved

Balsamic vinaigrette (you will have lots leftover):

  • 1 cup balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • 1 tbsp dried mixed herbs (such as parsley, basil and oregano)
  • 1 tbsp dijon mustard
  • 1 clove finely minced or pressed garlic
  • sea salt and black pepper, to taste

Instructions

  • Boil the quinoa in 1 1/3 cups of water on the stove for 12-14 minutes or until most liquid is absorbed and the grains are puffy. Drain any excess water, then transfer it to a bowl and let it chill in the fridge.
  • Meanwhile, shake up all the ingredients for the dressing in a jar or bottle, or if you prefer, blend them all together in your blender.
  • Prepare all of the vegetables as indicated above. In a large bowl, toss the tomatoes, cucumber, fresh herbs and sunflower sprouts with the chilled quinoa and a few tablespoons of dressing. Season to taste with flaked sea salt and pepper, then let it sit for a few minutes to let the flavours develop.
  • Divide the salad between two bowls, topping with sliced avocado, a sprinkle of hemp seeds and the boiled eggs. Serve with extra dressing on the side if desired.