Quinoa, Caper and Tomato Salad

April 11, 2012 at 6:11 am 6 comments

This week was a milestone for me. A small milestone, but still something to celebrate in my little world. So what’s all the fuss about? I ate RAW cherry tomatoes AND actually liked them! (Mom, are you proud?) Yes, I feel it’s necessary to celebrate the small victories — life is more fun that way🙂

Since I can remember, those crunchy little grape tomatoes always freaked me out. (I told you before I was bit crazy but…) this is very odd since I love all forms of cooked tomatoes and I order (thin) slices of tomato on my sandwiches. Must be something about the texture and the intense tomato flavor burst that weirded me out…until now!

This yummy quinoa salad won me over! Juicy tomatoes, fresh corn and bright lemon juice pair really well with the nutty quinoa and salty capers and cheese. I served this “salad” as a delicious light lunch with a green side salad. If you are looking for a healthy make-ahead dish that can be served chilled or at room temperature, give this a go. If you want an added protein boost, feel free to add cubed chicken, cooked shrimp or tempeh for a quick one-dish meal.

Quinoa, Caper and Tomato Salad 

Ingredients

1 cup quinoa, uncooked and rinsed
2 cups low-sodium vegetable broth (or water)
1-2 cloves of garlic, minced
1 medium cob of corn, kernels removed (or about 1/3 – 1/2 cup kernels)
1 cup of cherry tomatoes, halved
1/4 cup shaved or very thinly sliced red onion (or sub 3 green onions, sliced)
2-3 Tbsp fresh lemon juice
1/2 Tbsp balsamic vinegar (or more if you want)
1-2 Tbsp olive oil (a large drizzle)
1/2 tsp dried oregano
2 Tbsp capers
1/3 cup shredded parmesan cheese (for vegan, use a couple tablespoons of nutritional yeast or omit)
salt and pepper to taste

Directions

1. In a dry medium saucepan, add quinoa and cook over medium heat for two minutes stirring constantly to lightly toast. Add garlic and broth/water and bring to a broil. Cover and reduce the heat to simmer over medium-low for 10 to 15 minutes until liquid is absorbed.
2.Remove from the heat, add corn kernels immediately and let sit covered for 5-6 minutes. Fluff with a fork and let cool.
3. In a medium mixing bowl add remaining ingredients and stir to combine. Add quinoa-corn mixture and toss to combine. Season with salt and pepper.

Have you enjoyed any particular foods lately that used to make you dislike?

Entry filed under: Gluten Free, Lunch, Main Dish, Refined Sugar Free, Sides and Snacks, Vegan, Vegetarian. Tags: , , , , , , .

Triple Almond Krispy Bars No-Oat Granola Bars aka “Birdfood Bites”

6 Comments Add your own

  • 1. healthfulpursuit  |  April 11, 2012 at 2:57 pm

    Oh my gosh! I had a really good friend in junior high that was absolutely terrified of grape tomatoes. She loved the big ones, but the little ones made her panic. Too funny, I’d completely forgotten about it. Good for you for embracing it and giving them a try. The salad looks pretty delicious!

    Reply
    • 2. naturalnoshing  |  April 19, 2012 at 6:28 pm

      Hehe! Funny because I do better with the little ones since they don’t have as much juice🙂 Food quirks are always entertaining, aren’t they?
      Thanks Leanne!

      Reply
  • 3. Cara  |  April 11, 2012 at 9:31 pm

    bahahahahahahahahahahahaha!!! This is why I love you. I would have NEVER in my life guessed you as one afraid of raw cherry tomatoes. So proud of you, sister! And I am loving this recipe. I heart quinoa salads of any kind so much. xo

    Reply
    • 4. naturalnoshing  |  April 19, 2012 at 6:27 pm

      I know, I am weirdo, right?!? Thanks for the props🙂 You are always so supportive!
      Me too, quinoa salads rock🙂

      Reply
  • 5. Suzie Tice  |  September 7, 2012 at 7:17 pm

    This is one of my favorite deli treats from the Real Foods Store in Helena, Montana! Suzie in Montana

    Reply
    • 6. naturalnoshing  |  September 9, 2012 at 5:45 pm

      That’s exactly where I got the inspiration!🙂

      Reply

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