Ingredients
Scale
- 1 cup uncooked quinoa (preferably white or tri-color), rinsed thoroughly under cold water. Rinsing removes the natural saponin coating, which can taste bitter.
- 2 cups vegetable broth or water. Using broth adds more flavour to the quinoa base.
- 1 pint (about 2 cups) cherry or grape tomatoes, halved or quartered if large. These provide bursts of sweetness and acidity.
- 1 cup fresh basil leaves, packed, then roughly chopped or chiffonaded. The star aromatic, providing a fresh, peppery flavour.
- 1/4 cup extra virgin olive oil. Choose a good quality oil for the best flavour, as it forms the base of the dressing.
- 2 cloves garlic, minced or finely grated. Adds a pungent kick that complements the tomato and basil.
- 1 tablespoon lemon juice, freshly squeezed. Brightens the flavours and adds a touch of zest.
- 1/2 teaspoon sea salt, or more to taste. Enhances all the other flavours.
- 1/4 teaspoon black pepper, freshly ground. Adds a subtle warmth.
- Optional: 1/4 cup Kalamata olives, pitted and halved. Adds a salty, briny depth.
- Optional: 1/4 cup crumbled feta cheese or vegan feta alternative. Provides a creamy, tangy counterpoint.
- Optional: Pinch of red pepper flakes. For a subtle touch of heat.
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy with the germ spiralled out.
- Rest the Quinoa: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam further and become perfectly tender.
- Fluff the Quinoa: After resting, uncover the quinoa and gently fluff it with a fork. Transfer the cooked quinoa to a large mixing bowl and allow it to cool slightly – you want it warm, not piping hot, so it doesn’t wilt the basil excessively. Cooling it down slightly also helps prevent it from becoming mushy when mixed.
- Prepare the Tomatoes and Basil: While the quinoa is cooking and cooling, prepare your other ingredients. Wash and halve or quarter the cherry tomatoes. Wash, dry, and roughly chop the fresh basil leaves. Mince or grate the garlic. If using olives or feta, prepare them as needed.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground black pepper. If using red pepper flakes, add them here. Whisk until the dressing is well emulsified. Taste and adjust seasoning if necessary – you might want more salt, pepper, or lemon juice depending on your preference and the sweetness of your tomatoes.
- Combine Ingredients: Add the prepared cherry tomatoes, chopped basil, and optional Kalamata olives to the large bowl with the slightly cooled, fluffed quinoa.
- Dress the Bowl: Pour the prepared dressing over the quinoa, tomatoes, and basil mixture. Gently toss everything together until the ingredients are evenly coated with the dressing. Be careful not to overmix, which could break down the tomatoes too much or make the quinoa clump.
- Add Optional Cheese: If using feta cheese (or a vegan alternative), gently fold it in now. You want it distributed but not completely mashed into the mixture.
- Final Taste and Adjust: Give the Tomato and Basil Quinoa Bowl one final taste. Adjust seasonings (salt, pepper, lemon juice) as needed. Sometimes a tiny bit more salt or acid can make all the flavours pop.
- Serve: Serve the quinoa bowl warm, at room temperature, or slightly chilled. See the “How to Serve” section below for garnish and serving ideas.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 22g
- Fiber: 10g
- Protein: 12g