Warm Tomato Quinoa Salad. This isn't your average boring quinoa salad! It's packed with tomatoes, bell peppers, onions and spices. This will make you want to eat more quinoa as it's delicious and easy to make! This recipe is vegan.
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This warm tomato quinoa salad is such a tasty side dish. It's packed with cherry tomatoes, onions, bell peppers, peas, carrots simmered in a mushroom stock with spices. It's super flavorful with that tomato flavor and may convert you to become a quinoa lover like it did for me!
You can serve this as a side dish to any proteins you enjoy making it a complete meal since it's packed with vegetables. Making it great for a busy weeknight meal for the family.
If you asked me a year ago if I liked this grain and my answer would be 'no!' But when I developed this recipe, I was inspired by a similar dish that I tried at a restaurant. It blew me away and I knew I had to make my own version of it. This easy quinoa recipe has converted me and I hope you also enjoy it.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Quinoa
- Cherry Tomatoes: or substitute with regular tomatoes
- Red bell pepper
- Orange bell pepper
- Onion
- Frozen peas and carrots
- Vegetable stock or mushroom stock
- Tomato paste
- Paprika powder
- Onion powder
- Garlic powder
- Cooking oil: like avocado oil or extra virgin olive oil
- Salt
- Water: to cook quinoa
How to make Warm Tomato Quinoa Salad
- In a large pan, add quinoa and cold water. Bring to a boil and reduce heat to a simmer. Cook covered until desired texture, about 12-14 minutes. Remove cooked quinoa from pan and set aside.
- On medium high heat, add vegetable oil into the pan. Fry onions for 2 minutes until fragrant and translucent. Then add the diced bell peppers and fry for another 2 minutes until soft. Next cook cherry tomatoes, peas and carrots for 2-3 minutes.
- Add paprika power, garlic powder and onion powder and mix until vegetables are evenly coated.
- Pour in vegetable or mushroom broth and tomato paste. Mix everything together until combined. Cook until half of the broth has evaporated, about 1-2 minutes.
- Add in cooked quinoa and mix altogether. Season with salt to taste. Enjoy hot!
Storage & Reheating
Leftover quinoa salad will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other recipes you may like!
- Asian Salad With Sesame Lemon Dressing
- Dill Chickpea Salad
- Spicy Asian Cucumber Salad
- Dill Pickle Potato Salad
- Korean Potato Salad
📖 Recipe
Easy Warm Tomato Pepper Quinoa
Ingredients
- 1 cup quinoa
- 2 cups water cold to cook quinoa
- 1.5 cups cherry tomatoes sliced in half
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 small onion diced
- ⅓ cup mushroom broth or vegetable stock
- ½ cup frozen carrots
- ½ cup frozen peas
- 1.5 tablespoon tomato paste
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon vegetable oil
- salt to taste
Instructions
- In a large pan, add quinoa and cold water. Bring to a boil and reduce heat to a simmer. Cook covered until desired texture, about 12-14 minutes. Remove cooked quinoa from pan and set aside.
- On medium high heat, add vegetable oil into the pan. Fry onions for 2 minutes until fragrant and translucent. Then add the diced bell peppers and fry for another 2 minutes until soft. Next cook cherry tomatoes, peas and carrots for 2-3 minutes.
- Add paprika power, garlic powder and onion powder and mix until vegetables are evenly coated.
- Pour in vegetable or mushroom broth and tomato paste. Mix everything together until combined. Cook until half of the broth has evaporated, about 1-2 minutes.
- Add in cooked quinoa and mix altogether. Season with salt to taste. Enjoy hot!
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