Oh my gosh, have you ever had one of those sweltering summer days where turning on the stove feels like torture? That’s when I whip up this Tomato Basil Quinoa Salad – my absolute lifesaver! It’s packed with bright Mediterranean flavors that taste like sunshine in a bowl. I first fell in love with this combo during a beach trip years ago when my friend brought it to a picnic. Now it’s my go-to for quick lunches and last-minute potlucks. The best part? It takes barely any cooking, keeps beautifully in the fridge, and somehow manages to be both light AND satisfying.

Why You’ll Love This Tomato Basil Quinoa Salad

Listen, this isn’t just another boring salad – it’s practically a summer miracle in a bowl! Here’s why it’s become my obsession:

• Crazy nutritious: Packed with protein from quinoa and antioxidants from fresh tomatoes and basil
• Done in 25 minutes: Quick stovetop cooking means more time enjoying, less time sweating in the kitchen
• Bursting with flavor: Sweet tomatoes, peppery basil, and zesty lemon dressing create magic
• Super versatile: Eat it cold, room temp, stuffed in wraps, or as a side for grilled everything

Ingredients for Tomato Basil Quinoa Salad

Here’s everything you’ll need to make this vibrant salad come to life – trust me, every ingredient plays a special role! Pro tip: Use the best quality olive oil you’ve got – it really makes a difference in the dressing.

• 1 cup uncooked quinoa (rinsed well – this removes any bitterness)
• 2 cups water (or vegetable broth for extra flavor)
• 2 cups cherry tomatoes, halved (rainbow ones make it extra pretty!)
• 1/2 cup fresh basil leaves, tightly packed then chopped (don’t skimp – fresh is key!)
• 1/4 cup good olive oil
• 2 tablespoons fresh lemon juice (about half a juicy lemon)
• Salt and freshly ground black pepper to taste (I’m generous with both)

See? Simple ingredients, but when they come together… wow! Now let’s get cooking.

How to Make Tomato Basil Quinoa Salad

Okay, let’s get to the fun part – making this beauty! It’s so simple, but a few little tricks will take it from good to *chef’s kiss* amazing. I’ll walk you through each step so you can nail it on your first try.

Step 1: Cook the Quinoa

First things first – rinse that quinoa! I know it seems like a small step, but trust me, it makes a huge difference. Rinsing removes the natural coating (called saponin) that can make quinoa taste bitter. Just pop it in a fine-mesh strainer and rinse under cold water until it runs clear.

Next, grab a medium saucepan and add the rinsed quinoa and water. Bring it to a boil, then reduce the heat to low, cover it, and let it simmer for about 15 minutes. No peeking! The steam needs to work its magic. When the quinoa’s done, fluff it with a fork and let it cool completely. This step is crucial – you don’t want warm quinoa wilting your fresh basil!

Step 2: Prepare the Vegetables and Dressing

While the quinoa’s cooling, let’s prep the good stuff. Start by halving those cherry tomatoes – I love using a mix of colors for extra vibrancy. Then, chop the basil. Don’t go too fine here; you want those lovely green flecks to shine through.

For the dressing, grab a small bowl and whisk together the olive oil, lemon juice, salt, and pepper. Taste it! If it needs more zing, add a little extra lemon juice. This dressing is simple but so flavorful – it really ties the whole salad together.

Step 3: Combine and Serve

Now for the best part – bringing it all together! In a large bowl, toss the cooled quinoa with the cherry tomatoes and basil. Drizzle the dressing over the top and give it a good mix. Taste and adjust the seasoning if needed. You can serve it right away at room temperature or pop it in the fridge to chill. Either way, it’s absolute perfection.

And voilà! You’ve just made a salad that’s as delicious as it is beautiful. Enjoy every bite!

Tips for Perfect Tomato Basil Quinoa Salad

Want to take your salad to the next level? Here are my go-to tips for making it absolutely irresistible:

• Chill it: Let it sit in the fridge for an hour before serving – the flavors meld together beautifully.
• Add feta: Crumble some feta on top for a creamy, salty kick that’s pure perfection.
• Double the dressing: If you love extra zing, make a bit more dressing – it’s worth it!

Variations for Your Tomato Basil Quinoa Salad

Oh, the possibilities! This salad is like a blank canvas – here are my favorite ways to mix it up when I’m feeling creative:

• Herb swap: Try fresh mint or parsley instead of basil for a totally different vibe
• Extra zing: Drizzle with balsamic glaze right before serving – the sweet-tart contrast is unreal
• Garlic lover’s dream: Stir in some roasted garlic for deep, caramelized flavor
• Greens boost: Toss in baby spinach or arugula for extra freshness and texture

See? Endless ways to make it your own!

Serving Suggestions for Tomato Basil Quinoa Salad

Oh honey, this salad goes with EVERYTHING! I love it piled high in wraps with hummus, served alongside juicy grilled chicken, or scooped onto picnic plates next to crusty bread. My favorite? Eating it straight from the bowl with a big spoon while standing at the fridge – no judgement!

Storage and Reheating Tips

Here’s the beautiful thing about this salad – it actually gets better as it sits! Just pop it in an airtight container in the fridge, and it’ll stay fresh for up to 2 days. The flavors really get to know each other during this time, making each bite even more delicious. Pro tip: No need to reheat – this baby tastes best straight from the fridge or at room temperature. If it seems a bit dry after chilling (though it rarely does), just drizzle with a tiny bit of fresh olive oil and lemon juice before serving.

Tomato Basil Quinoa Salad FAQs

Got questions? I’ve got answers! Here are the ones I get asked most about this superstar salad:

Can I use other grains instead of quinoa? Absolutely! Bulgur or couscous work beautifully – just adjust the cooking time based on the package directions. The texture will be slightly different, but just as delicious.

How far in advance can I make this? Up to 2 days ahead! In fact, I think it tastes even better the next day after the flavors have really gotten to know each other in the fridge.

Is this salad vegan? You bet! Just skip the optional feta cheese or use a vegan alternative. The base recipe is naturally plant-based and packed with goodness.

Nutritional Information for Tomato Basil Quinoa Salad

Okay nutrition nerds, here’s the scoop on why this salad makes your body happy! (Estimated per serving – values may vary slightly based on your exact ingredients):

• Calories: 220
• Fat: 12g (mostly the good-for-you olive oil kind!)
• Carbs: 25g
• Fiber: 3g
• Protein: 5g

Not too shabby for something that tastes this amazing, right? Now go enjoy every guilt-free bite!

Made this sunshine-in-a-bowl salad? I’d love to see your creation! Tag me with your masterpiece – bonus points if you snapped pics of tomatoes spilling everywhere like I always do!

25-Minute Tomato Basil Quinoa Salad Secret Recipe

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and nutritious salad combining quinoa, fresh tomatoes, and basil. Perfect for a light meal or side dish.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 cups water
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

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Instructions

1. Rinse the quinoa under cold water.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
3. Once cooked, fluff the quinoa with a fork and let it cool.
4. In a large bowl, combine the cooled quinoa, cherry tomatoes, and basil.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Pour the dressing over the quinoa mixture and toss to combine.
7. Serve immediately or refrigerate until ready to serve.

Notes

• You can add feta cheese for extra flavor.
• This salad can be made ahead and stored in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 10mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Tomato Basil Quinoa Salad, healthy salad, vegetarian, Mediterranean