Heirloom Tomato Bruschetta Quinoa
Heirloom Tomato Bruschetta Quinoa is an easy summer recipe with a bruschetta topping of heirloom tomatoes, red onion, fresh basil, olive oil and white balsamic vinegar and over a bowl of the super grain quinoa.
Servings: 6
Calories: 201kcal
Ingredients
- 1 cup quinoa*
- 1/4 cup shredded Parmesan cheese
- 3 Tbs. olive oil, preferably extra virgin, divided
- 1 tsp. kosher salt divided
- 1/4 tsp. freshly cracked black pepper, divided
- 2 cups chopped heirloom tomatoes
- 2 Tbs. chopped red onion
- 1/4 cup thinly sliced fresh basil leaves
- 1 clove garlic, finely minced
- 2 Tbs. white balsamic vinegar
Instructions
- In medium saucepot bring 2 cups water to a boil over medium-high heat. Add quinoa. Reduce heat and simmer, covered, until water has been absorbed, 12-15 minutes.
- Remove from heat. Using a fork, fluff up quinoa. Let stand, covered, 5 minutes. Uncover and cool to room temperature.
- In serving dish combine quinoa, shredded Parmesan, 1 Tablespoon olive oil, 1/2 teaspoon kosher salt and 1/8 teaspoon freshly cracked black pepper.
- In another bowl combine tomatoes, red onion, basil, garlic, white balsamic vinegar and remaining 2 Tablespoons olive oil, 1/2 tsp. kosher salt and 1/8 tsp. freshly cracked black pepper. Arrange tomato mixture over quinoa. Toss just before serving.
Notes
Makes 5 cups.
*Prefer another grain? Heirloom Tomato Bruschetta will taste just as fabulous over farro, bulgur, brown rice, barley.....the list is endless! Just go with your favorite grain, prepare it according to package directions and then follow the recipe above beginning with Step 3!
Nutrition
Calories: 201kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 388mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg