This salad is so simple yet so tasty and most important, good for you, especially men. Cooking the tomatoes slightly boosts the lycopene and really brings out their flavor. Any type of tomato can be used in this salad but since I had some beautiful heirloom tomatoes on hand I used them for this recipe. This is a great side dish that pairs well with just about any main dish you are serving or by itself as a light lunch served with crispy slices of toasted whole grain baguette.

Kristy

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 medium red onion, cut in half moons
  • 4 medium sized tomatoes sliced into half moons or about 1 pint cherry tomatoes sliced in half
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt or to taste, divided
  • 1/2 cup fresh basil, chopped
  • 2 tbsp white balsamic vinegar

Preparation:

  1. In a medium size skillet, place the onions and olive oil over medium heat. Add 1/2 tsp salt and saute until the onions are soft, about 5 minutes.

    Saute tomatoes untill heated through and soft

  2. Add the tomaotes and the other 1/2 tsp salt and saute until the tomatoes are heated through and softened, about another 5 minutes.
  3. Transfer the onion tomato mixture to a large bowl and toss with the remaining ingredients.
  4. You can serve warm at this point or chill in the refrigerator a couple of hours. I prefer it chilled as the flavors seem to meld together and intensify.

Nutritional Info:

Makes 4 servings.

Serving size approximately 1/2 cup.

Nutrients per serving:  Calories: 174, Cal. from Fat: 74, Total Fat: 9g, Sat. Fat: 1g, Carbs: 21g, Fiber: 3g, Sugars: 2g, Protein: 5g, Sodium: 535mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the fridge for up to 3 days.

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