I had a few leftover tomatoes I didn't use for our burgers on the 4th of July and wanted to turn them into a delicious and filling salad for dinner last night, but I only had 4 left. So, I added a cup of cooked red quinoa and diced red onion, basil, a light vinaigrette and it was perfect! Light, yet filling and yummy. Tomatoes are finally reaching the height of their deliciousness this time of year, so go out and get you some!
4 ripe tomatoes
1/4 cup red onion, diced
1/4 cup basil, chopped
1 cup red quinoa, rinsed and cooked according to package directions
3 tablespoons grapeseed oil (olive oil will work)
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
zest and juice of one small lemon
salt and pepper to taste
In a small bowl, whisk together all ingredients for the vinaigrette; set aside. Slice tomatoes into quarters and add to a medium bowl. Add red onion, basil and cooled quinoa. Toss with vinaigrette and refrigerate for at least 30 minutes to allow the flavors to come together. If you aren't feeling as calorie conscious as I am after the gluttony of this past weekend, you can add chunks of mozarella cheese to make more of a caprese salad if you are so inclined.