Recipes Salad:

Tomato Herbed Quinoa Salad

Eyeswoon Kitchen
Tomato Herbed Quinoa Salad


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced into a paste with a pinch of salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 pint mixed cherry tomatoes, halved
  • ½ cup basil leaves
  • ½ cup roughly chopped flat-leaf parsley
  • ½ cup roughly chopped fresh mint
  • red onion halved and thinly sliced

The Prep

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Once quinoa has cooled transfer to a bowl; mix in 1/4 cup dressing.
  • Add tomatoes, herbs, and red onion to bowl with quinoa; toss to coat. Season to taste with sea salt and pepper. Drizzle remaining dressing over.
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