This Bruschetta Quinoa Salad Recipe Is:
- Bright
- Fresh
- Satisfying
- Hearty
- High Protein
- Versatile
- Vegan, Gluten Free, and Vegetarian!
Meal Prep Summer Salad Recipes For the Win!
This bruschetta quinoa salad is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
Arugula is a great green to meal prep with – it stays fresh longer than other leafy greens!
What’s In This Vegetarian Quinoa Bruschetta Salad Recipe?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic
- Fresh Tomatoes
- Aged Balsamic Vinegar: I use this aged balsamic vinegar glaze because it has a really great flavor and a thick consistency perfect for drizzling on this garlic bread recipe!
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Pink Himalayan Sea Salt: I like to use apink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns:Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Quinoa: I usedthis fantastic white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top,in the Instant Pot (my preferred method), in the rice cooker. This quinoa is a fantastic addition to salads, soups, or wraps… a healthy plant-based protein you can feel good about eating.
- Arugula, or other fresh leafy green!
- Green Onions
- Chopped Basil
Easily Grow Fresh Basil on Your Counter All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
How Do I Make This Tomato Basil Quinoa Salad?
- In a large bowl, add all bruschetta ingredients to a bowl and toss well to combine.
- To the bruschetta, add the cooked quinoa, arugula, green onion, and basil. Toss well. Taste and adjust seasoning as needed… Mangia!
The Best Salads with Garden Tomatoes
This bruschetta quinoa salad recipe is the perfect way to use those extra garden tomatoes. Throughout the summer our garden is overloaded with all varieties of tomatoes plants all ripening at once. I make this garden fresh bruschetta recipe with my extra tomatoes and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh quinoa salad recipe all summer long. There’s no better way to make quinoa salad than with seasonal produce right out of the garden – if not your garden, then get fresh tomatoes at your local farmer’s market stand 🙂
Other Vegetarian Quinoa Salad Recipes You’ll Love!
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients For My Quinoa Salad with Bruschetta:
As always, if you make this vegan and gluten free quinoa bruschetta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Bruschetta Quinoa Salad
Ingredients
For the Bruschetta
- 1/3 cup olive oil
- 2 cloves garlic minced
- 8 fresh tomatoes diced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup basil chopped
For the Quinoa Salad
- 4 cups cooked quinoa
- 2 cups arugula
- 2 green onions chopped
- 1/2 cup chopped basil
Instructions
- In a large bowl, add all bruschetta ingredients to a bowl and toss well to combine.
- To the bruschetta, add the cooked quinoa, arugula, green onion, and basil. Taste and adjust seasoning as needed... Mangia!
Nutrition
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