Summer Salad of Quinoa and California Raisin-stuffed Tomatoes
Whole grain quinoa and raisins get together to fill red, red tomatoes.
- Prep Time : 20 min
- Cook Time : 12 min
- Ready Time : 32 min
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground pepper
- 2 cups water
- 1 cup quinoa
- 3/4 cup California raisins
- 1/3 cup diced celery
- 1/3 cup minced red onions
- 2 tablespoons chopped fresh thyme
- 1/3 cup chopped toasted walnuts
- 6 large ripe tomatoes
In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
To prepare salad, bring water to boil in medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes. Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool. Transfer to a large bowl; add celery, onion, thyme and dressing. Toss to coat well. Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
To serve, add walnuts to salad and stir well. Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon. Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.
Nutrition Facts Per Serving
Calories 320 (36% from fat); Total Fat 14g (sat 1.5g, mono 7g, poly 4g, trans 0g ); Cholesterol 0mg; Protein 7g; Carbohydrate 47g; (Dietary Fiber 5g; Sugars 21g; ); Iron 4mg; Sodium 230mg; Calcium 55mg; Potassium 847mg
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