More Quinoa!!! Can’t help it guys, Pia is requesting it NON stop. I am not sure how to explain an 8 year old with a quinoa obsession, but I am not complaining! SO to keep her attention, I have to keep thinking up new versions. This latest Tomato, Basil and Toasted Almond Quinoa Salad is one of my current favorites.

Tomato basil and toasted almond quinoa salad- gluten free and vegan

It is all of the flavors of Summer, which we are already experiencing in Seattle right now (IT WAS 86 degrees YESTERDAY!!!) I have basil sprouting in my garden and I can’t wait to plant tomatoes. Yikes to global warming that I am already thinking about that in the Northwest in April. But, besides all that, you can always get fresh basil and good cherry tomatoes (Try Trader Joes). They really flavor the quinoa and the addition of toasted almonds is wonderful. This is a perfect side dish for all of your warm weather gatherings including potlucks and picnics since can be out for hours and hours without refrigeration. It also happens to be Vegan and Gluten Free so you can make everyone happy!

Tomato basil and toasted almond quinoa salad- gluten free and vegan

Tomato, Basil and Toasted Almond Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Quinoa:
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups dry quinoa
  • Basil Almond Pesto:
  • 2 cloves garlic
  • 3 cups basil leaves, packed
  • ¼ cup toasted slivered almonds
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt to taste
  • ⅓ cup toasted slivered almonds
  • 1 cup cherry tomatoes, halved
Instructions
  1. For the Quinoa:
  2. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Then fluff with a fork and let cool.
  3. For the Basil Almond Pesto:
  4. While the quinoa is cooking, in the jar of a blender combine the garlic, basil, almonds, olive oil and vinegar. Pulse until you have a smooth pesto and then season to taste with kosher salt. Set aside.
  5. Pour the pesto into the quinoa and gently fold the pesto in until the quinoa is all coated with the basil pesto. Season to taste with kosher salt if deisred. Add the toasted almonds and the cherry tomatoes and transfer to a platter or bowl. Serve at room temperature.

 

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Tomato Basil and Toasted Almond Quinoa Salad- Vegan and Gluten Free from HeatherChristo.com.jpg

More Quinoa!!! Can’t help it guys, Pia is requesting it NON stop. I am not sure how to explain an 8 year old with a quinoa obsession, but I am not complaining! SO to keep her attention, I have to keep thinking up new versions. This latest Tomato, Basil and Toasted Almond Quinoa Salad is one of my current favorites.

Tomato basil and toasted almond quinoa salad- gluten free and vegan

It is all of the flavors of Summer, which we are already experiencing in Seattle right now (IT WAS 86 degrees YESTERDAY!!!) I have basil sprouting in my garden and I can’t wait to plant tomatoes. Yikes to global warming that I am already thinking about that in the Northwest in April. But, besides all that, you can always get fresh basil and good cherry tomatoes (Try Trader Joes). They really flavor the quinoa and the addition of toasted almonds is wonderful. This is a perfect side dish for all of your warm weather gatherings including potlucks and picnics since can be out for hours and hours without refrigeration. It also happens to be Vegan and Gluten Free so you can make everyone happy!

Tomato basil and toasted almond quinoa salad- gluten free and vegan

Tomato, Basil and Toasted Almond Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Quinoa:
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups dry quinoa
  • Basil Almond Pesto:
  • 2 cloves garlic
  • 3 cups basil leaves, packed
  • ¼ cup toasted slivered almonds
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt to taste
  • ⅓ cup toasted slivered almonds
  • 1 cup cherry tomatoes, halved
Instructions
  1. For the Quinoa:
  2. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Then fluff with a fork and let cool.
  3. For the Basil Almond Pesto:
  4. While the quinoa is cooking, in the jar of a blender combine the garlic, basil, almonds, olive oil and vinegar. Pulse until you have a smooth pesto and then season to taste with kosher salt. Set aside.
  5. Pour the pesto into the quinoa and gently fold the pesto in until the quinoa is all coated with the basil pesto. Season to taste with kosher salt if deisred. Add the toasted almonds and the cherry tomatoes and transfer to a platter or bowl. Serve at room temperature.