AuthorMike EgrieCategory, DifficultyIntermediate
Tomato Quinoa Salad
Yields4 Servings
Prep Time20 mins
 2 large heirloom tomatoes, seeded and diced
 1 cup uncooked quinoa
 2 cups water
 15 oz can corn, drained
 ½ cup diced red onion
 4 oz fresh low-fat mozzarella, diced
  cup chopped fresh parsley
 1 tbsp lemon juice
 2 tbsp olive oil
1

Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.

2

Place into large bowl and fluff with a fork. Let cool.

3

Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.

How to Select:
Choose tomatoes with bright, shiny skins and firm flesh. Heirloom tomatoes are known to be big, juicy and flavorful.

How to Store:
Store tomatoes at room temperature away from direct sunlight, use within a week after ripe. Tomatoes taste best if not refrigerated, refrigerate only if you can’t use them before they spoil.

Nutrition Benefits:
Tomatoes are low fat, saturated fat free, very low in sodium, cholesterol free, and low in calories. They are also high in vitamin A, vitamin C, and a good source of fiber.

Ingredients

 2 large heirloom tomatoes, seeded and diced
 1 cup uncooked quinoa
 2 cups water
 15 oz can corn, drained
 ½ cup diced red onion
 4 oz fresh low-fat mozzarella, diced
  cup chopped fresh parsley
 1 tbsp lemon juice
 2 tbsp olive oil

Directions

1

Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.

2

Place into large bowl and fluff with a fork. Let cool.

3

Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.

Tomato Quinoa Salad
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