This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results!
Serves: 4 to 6
- 1 to 1/2 cups cooked quinoa (see note)
- 2 medium ripe red tomatoes
- 2 medium ripe yellow tomatoes
- 1 small or 1/2 medium cucumber, quartered lengthwise and sliced
- 1 small red or green bell pepper, diced
- 1/2 cup finely chopped red onion, or 2 scallions, thinly sliced
- Juice of 1 lemon, or more, to taste
- 1 to 2 tablespoons extra-virgin olive oil, to taste
- Thinly sliced fresh basil leaves as desired (or leave them whole if small)
- 2 tablespoons minced fresh dill
- 2 tablespoons sunflower seeds or hemp seeds, optional
- Salt and freshly ground pepper to taste
Combine all the ingredients in a serving bowl and stir together. Let stand 5 to 10 minutes to allow the flavors to mingle. Taste and make any adjustments, adding more lemon, herbs, salt, and pepper, as needed, then serve.
Note: If you’re cooking quinoa from scratch for this recipe, rather than using cooked leftovers, simply combine 1/2 cup of quinoa with 1 cup water or 3/4 cup quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then turn the heat down and simmer gently for 15 minutes, or until the water is absorbed. Allow the quinoa to cool to room temperature before using in the salad.