Winter Quinoa and Tomato Salad

Serves

4

Prep Mins

25

Cooking Mins

20

Ingredients

  • 24 Honey Bomb Tomatoes, sliced
  • ½ cup quinoa, rinsed
  • 1-½ cups water
  • 1 Tbsp. flat-leaf parsley, chopped
  • 1 Tbsp. mint, chopped
  • ¼ cup white balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 mini cucumber, sliced
  • 1/2 cup pomegranate seeds
  • 1 scallion, thinly sliced

Directions

  • In a saucepan, add 1-½ cups of water and bring to a boil. Add quinoa, reduce heat to low, cover and cook for 15-20 minutes. Remove from heat, fluff quinoa with a for, and let cool to room temperature.
  • While the quinoa cools, make the dressing. In a small bowl add the parsley, mint, white balsamic vinegar, and extra virgin olive oil. Whisk to combine and season to taste with Kosher salt and freshly ground black pepper.
  • In a large serving bowl, add the cooked and cooled quinoa, Honey Bomb Tomatoes, and cucumber. Top with dressing and gently toss to combine. Garnish with pomegranate seeds and scallion and serve.

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