This isn't your average boring quinoa salad! This easy warm tomato quinoa salad is packed with tomatoes, bell peppers, onions, and spices. It's so good, it'll make you want to eat quinoa. A great vegan side dish for the family to enjoy.
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This warm tomato quinoa salad features sweet cherry tomatoes, onions, bell peppers, peas, carrots simmered in a mushroom stock with spices and tomato paste.
Since the quinoa is simmered in a tomato seasoned mushroom stock, each grain is super tasty! This quinoa salad is best served as a side dish with any protein of choice.
You can also make this salad in advance for meal prep and enjoy it hot or cold for the upcoming week. It's also a great way to add more vegetables into your diet.
In the past I wasn't a big fan of quinoa but I wanted to eat more of this super grain for it's nutritional benefits. So after lots of recipe testing, I finally created this quinoa salad and it hits the spot like no other!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- White Quinoa: this is the ideal type of quinoa for this salad. You may substitute with red or black quinoa if you wish.
- Cherry Tomatoes: or substitute with grape tomatoes.
- Red Bell Pepper: or substitute with orange bell pepper.
- Orange Bell pepper: or substitute with yellow bell pepper.
- Onion: or substitute with two shallots.
- Frozen Peas and Carrots: or substitute with a mixture of fresh peas and diced fresh carrots.
- Mushroom Stock: or substitute with vegetable stock. If you're not vegan, substitute with chicken stock.
- Tomato Paste
- Paprika Powder: to give it a slightly smoky taste.
- Onion Powder
- Garlic Powder
- Cooking oil: like any neutral oil like vegetable oil, avocado oil, canola oil, sunflower oil or extra virgin olive oil.
- Salt
- Cold Water: to cook the quinoa.
Expert Tips
- Use fresh vegetables for best flavor and texture!
- Dice the vegetables evenly so they cook evenly.
- Don't over boil the quinoa or it can become mushy.
- Use a fork to fluff the cooked quinoa.
- Cook the cherry tomatoes until juices release into the pan for extra flavor.
Instructions
Below are step-by-step instructions on how to make warm tomato quinoa salad:
- In a large non-stick pan, add white quinoa and cold water. Bring to a boil on medium-high heat and cover. Then reduce to low-medium heat for a rolling simmer and cook for 12-14 minutes. Remove off heat and let the quinoa sit on the pan covered for another 5 minutes until most of the liquids have evaporated. Set aside.
- Heat vegetable oil in a separate pan on medium-high heat. Fry onions for 2 minutes until fragrant and translucent. Then add the diced bell peppers and fry for another 2 minutes until soft.
- Next add cherry tomatoes, peas and carrots and cook for 2-3 minutes or until tomato juices release.
- Season vegetables with paprika power, garlic powder and onion powder and mix well.
- Mix in mushroom stock with tomato paste. Simmer the broth uncovered until it's reduced by half.
- Mix in cooked quinoa. Season with salt to taste and enjoy warm!
Storage
- Leftover quinoa salad will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat or feel free to enjoy cold.
- Freezer-friendly? I don't recommend freezing this tomato quinoa salad because the vegetables will become mushy.
Pairing Suggestions
Warm Tomato Quinoa Salad serves well with:
- starters like garlic bread, bread, soups, calamari, fries and more
- sautéed vegetables or salads like Dill Chickpea Salad or Dill Pickle Potato Salad
- cooked proteins like eggs, tofu, tempeh, seafood, chicken, beef or pork.
FAQ
Warm tomato pepper quinoa can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat or feel free to enjoy it cold.
📖 Recipe
Easy Warm Tomato Pepper Quinoa
Ingredients
- 1 cup quinoa white kind
- 2 cups water cold to cook quinoa
- 1.5 cups cherry tomatoes halved
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 small onion diced
- ⅓ cup mushroom broth or vegetable stock
- ¾ cup frozen peas and carrots
- 1.5 tablespoon tomato paste
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon vegetable oil or any cooking oil
- salt to taste
Instructions
- In a large non-stick pan, add white quinoa and cold water. Bring to a boil on medium-high heat and cover. Then reduce to low-medium heat for a rolling simmer and cook for 12-14 minutes. Remove off heat and let the quinoa sit on the pan covered for another 5 minutes until most of the liquids have evaporated. Set aside.
- Heat vegetable oil in a separate large pan on medium-high heat. Fry onions for 2 minutes until fragrant and translucent. Then add the diced bell peppers and fry for another 2 minutes until soft.
- Next add cherry tomatoes, peas and carrots and cook for 2-3 minutes or until tomato juices release.
- Season vegetables with paprika power, garlic powder and onion powder and mix well.
- Mix in mushroom stock with tomato paste. Simmer the broth uncovered until it's reduced by half.
- Mix in cooked quinoa. Season with salt to taste and enjoy warm!
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