It’s time to add another delicious quinoa recipe to your meal-prep rotation. This Tomato Quinoa Salad is quick, flavorful, and ideal to make ahead for lunches, sides, or packed meals at work, school, or home.
Cherry tomatoes are one of the easiest vegetables to grow. Whether planted in the ground, a raised bed, or containers, they thrive and reward you with abundant, sweet fruit.
This season we’re overflowing with cherry tomatoes and using them in everything. If your garden (or market) is producing, this salad is a fresh, bright way to use ripe tomatoes all summer long.
This Tomato Quinoa Salad is naturally vegan, gluten-free, and highlighted by a zesty garlic-lime dressing that lifts all the flavors. It stores well, making it a great make-ahead option for weekly meal prep.
Tomato Quinoa Salad
This recipe makes about 4 side-dish servings. It’s easy to scale up for a crowd—double or triple as needed for potlucks, barbecues, or family meals.
Use any tomato variety you have: cherry, grape, plum, or chopped heirlooms all work. Garden-fresh, market-bought, or grocery tomatoes are equally welcome—just choose ripe, flavorful fruit for the best result.
Tomato Quinoa Salad
Easy to double for larger batches.
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Ingredients
- ½ cup dry quinoa
- ¾ cup water
- 2-3 cups chopped or sliced tomatoes
- 15 oz can chickpeas, drained and rinsed
- ¼ cup chopped green onion
- ¼ cup fresh lime juice (about 2 limes)
- 2 TBSP avocado oil (or other neutral oil)
- 1 clove garlic, smashed and minced
- 1 TBSP fresh chopped parsley
- ½ tsp ground cumin
- ¼ tsp sea salt
- ⅛ tsp black pepper
- additional fresh chopped parsley to taste
Instructions
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Rinse the quinoa well in a mesh strainer. Toast the quinoa in a small pot over medium heat for a few minutes to boost its nuttiness (optional). Add the water, bring to a boil, then reduce heat to low and simmer, covered with the lid slightly ajar, for 12–13 minutes or until the liquid is absorbed and the quinoa is fluffy.
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While the quinoa cooks, chop and prep the tomatoes, green onion, parsley, and drain the chickpeas.
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Make the dressing by whisking together avocado oil, fresh lime juice, minced garlic, chopped parsley, ground cumin, salt, and pepper.
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Fluff the cooked quinoa with a fork and let it cool slightly—briefly chilling in the fridge or freezer speeds this up. Combine the quinoa with tomatoes, green onion, chickpeas, and extra parsley if desired. Toss with about half the dressing, taste, and add more dressing or seasoning as needed.
Notes
If you don’t love garlic or lime, try an alternate dressing: Italian, Greek, or a maple-citrus vinaigrette all pair nicely with this salad.
Nutrition facts are estimates from an online calculator.
Nutrition
what dressing can I use for quinoa salad?
Many dressings pair well with quinoa salads. The garlic-lime dressing included here is bright and zesty. Other good options include classic Italian vinaigrette, Greek dressing, lemon vinaigrette, or a maple-citrus dressing for a touch of sweetness.
Easy Homemade Italian Dressing
Easy Homemade Greek Dressing
Lemon Dressing
Maple Citrus Salad Dressing
You can also add extras such as avocado, crumbled feta (omit for vegan), or roasted zucchini to vary the texture and flavor.
how long can I keep quinoa salad in the fridge?
Cooled quinoa or quinoa salad keeps well in the refrigerator for 3–5 days when stored in a tightly sealed container. Storing the dressing separately helps preserve freshness, but this salad tolerates light dressing and won’t become soggy like green-leaf salads.
long live tomato season!
If you try this Tomato Quinoa Salad, please share how it went. Leave a comment or tag @peasandcrayons on Instagram to show your creation—I love seeing your versions!
craving more cherry tomato recipes?
- Cherry Tomato Salad — perfect for a party or cookout
- Tomato Mozzarella Chickpea Salad
- Tomato Panzanella (Tuscan Bread Salad)
- Tomato Basil White Bean Dip (Vegan)