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Tomato Bruschetta Quinoa Recipe: Fresh, Flavorful, and Easy

Tomato Bruschetta Quinoa

Fluffy quinoa is folded with ripe tomatoes, basil, garlic, red onion, balsamic vinegar, and olive oil for a colorful Italian-inspired side dish or light main course. Add Parmesan or fresh mozzarella for extra richness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup Uncooked quinoa, thoroughly rinsed
  • 2 cups Water or low-sodium vegetable broth
Bruschetta Mixture
  • 2 cups Ripe tomatoes, seeded and finely diced
  • 1/4 cup Red onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1/2 cup Fresh basil leaves, thinly sliced
  • 1/4 cup Extra-virgin olive oil, divided
  • 2 tablespoons Balsamic vinegar
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1/4 cup Finely grated Parmesan
  • 1/2 cup Small fresh mozzarella balls

Method
 

Step-by-Step
  1. Rinse the quinoa thoroughly under cold running water. Combine it with the water or low-sodium vegetable broth in a saucepan, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, or until the liquid is absorbed and the grains have opened.
  2. Remove the saucepan from the heat and let the quinoa stand covered for 5–10 minutes. Fluff it with a fork, then allow it to cool until just warm or room temperature.
  3. In a bowl, combine the tomatoes, red onion, garlic, basil, balsamic vinegar, salt, pepper, and 2 tablespoons of the olive oil. Let this seasoned tomato mixture sit for 10–15 minutes so the flavors can develop.
  4. Fold the tomato mixture into the cooled quinoa. Add the remaining olive oil and gently stir in the Parmesan or mozzarella if using.
  5. Taste the quinoa and adjust the salt, pepper, balsamic vinegar, or olive oil as needed. Serve immediately or chill briefly before serving.

Notes

Rinsing removes quinoa's natural bitterness, and cooling the quinoa helps keep the basil fresh while preventing the tomatoes from releasing too much liquid. Store leftovers covered in the refrigerator and serve chilled or allow them to sit briefly at room temperature before eating.