Get your meal prep game on track with this healthy and delicious quinoa salad. Loaded with sweet cherry tomatoes, fresh basil and chives, and tangy feta, this wholesome salad will fill your lunch box all week long.
THE START OF A NEW YEAR…
September for me feels like the start of a new year, even though it’s been ages since I’ve been in school. It’s a time for establishing new routines and getting back to good habits. After a summer filled with s’mores, potato chips and more popsicles than you can imagine, September is also a time for reestablishing good eating habits. This quinoa salad is made in just 25 minutes, and tastes even better the next day as the flavours meld and marry. It’s my go-to for a simple lunch that’s prepped and ready for busy weekdays. While it is a star in its own right, this quinoa dish is also happy to play a supporting role as a make-ahead side dish.
This Fresh Herb and Cherry Tomato Quinoa Salad is best made at the end of the summer season, when fresh basil and cherry tomatoes are at their peak. That said, the consistent availability of sweet cherry tomatoes and fresh herbs in grocery stores means you can make this salad year round with delicious results. It’s September as I write this, but I’ll still be enjoying this salad come February – and in February it will bring back memories of summer, which is more than fine by me.
SERVING SUGGESTIONS
I like to eat this hearty quinoa salad as the main event for a quick and healthy lunch. Packed with protein and lots of tomatoes, it’s a complete meal on its own. It also makes a great side dish for salmon, shrimp or chicken dishes.
Cherry Tomato Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp finely chopped red onion
- 1/2 tsp kosher salt
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped fresh basil leaves
- 3 Tbsp finely chopped fresh chives
- 1/2 cup crumbled feta cheese
- freshly ground black pepper to taste
Instructions
- Cook quinoa according to package directions. Once cooked, set aside to cool.
- Meanwhile, in a mixing bowl or salad bowl, stir together the olive oil, lemon juice, red onion and salt.
- Add the cherry tomatoes, the cooked quinoa and a few cracks of fresh black pepper to taste. Stir to combine. Transfer to a serving bowl and sprinkle the top of the salad with the feta cheese, then with the fresh basil and chives for a pretty presentation. Or simply add the feta and herbs and stir it all to combine. Serve immediately at room temperature, or keep in a covered container in the fridge for up to 5 days.
RECIPE NOTES
- Eat this salad chilled, at room temperature or warm! I will eat this quinoa salad warm any day of the week, but serving it warm is best if you’re going to eat the whole thing shortly after you’ve made it. If you’re making it in advance, it is best to let the quinoa cool completely before adding it so it doesn’t partially cook the tomatoes and wilt the basil. If you’d like, you can cook the quinoa 1-2 days in advance and keep it in a covered container in the fridge.
- The beauty of this recipe is that it is simple and quick to prepare with its short list of ingredients. That being said, there’s no reason why you couldn’t add other chopped veggies or fresh herbs that you have on hand. Chopped cucumbers, shredded carrots, baby spinach and diced bell peppers are all delicious options. You can add extra protein by adding white beans or chickpeas, or left over roast chicken.
