Quinoa and Raisin Salad Stuffed in Tomatoes
- Yield: 6 servings
- Prep: 20 mins
- Cook: 10 mins
Ingredients
- Dressing:
- 3tablespoons extra-virgin olive oil
- 3tablespoons fresh lemon juice
- 1teaspoon sugar
- 1/2teaspoon salt
- 3/8teaspoon Freshly ground pepper to taste
- Salad:
- 2cups water
- 1cup quinoa
- 3/4cup California raisins
- 1/3cup diced celery
- 1/3cup minced red onion
- 2tablespoons chopped fresh thyme
- 1/3cup chopped, toasted walnuts
- 6large ripe tomatoes
Instructions
- Whisk together all dressing ingredients in a small bowl; cover and chill until ready to use.
- To prepare salad, bring water to a boil in a medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes. Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool. Transfer to a large bowl with celery, onion and thyme. Add dressing and toss well to coat. Cover and chill for at least 1 hour then stir in walnuts. (Salad may be made 24 hours in advance, adding walnuts just before serving.)
- Remove a slice from the tops of the tomatoes and scoop out seeds with a small spoon. Place on individual salad plates and fill with salad, spooning any extra onto the plate around the tomatoes.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 9
- Fat 12g
- Saturated Fat 1.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 7g
- Cholesterol 0mg
- Sodium 220mg
- Potassium 700mg
- Carbohydrate 31g
- Fiber 5g
- Sugars 17g
- Protein 5g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 50%
- Calcium 4%
- Iron 10%