Toasted Garlic Quinoa Salad With Tomatoes and Basil
This toasted garlic quinoa with tomatoes and basil salad recipe is a refreshing salad to try. This is an easy recipe you can make at home when you want a healthy meal.
Equipment
- Small saucepan or small skillet
- Medium saucepan with lid (for quinoa)
- Fine-mesh strainer for rinsing quinoa
- Large mixing bowl
- Chef's knife and cutting board
- Fork (for smashing garlic)
Ingredients
- 1 cup quinoa 170g, rinsed if not pre-rinsed
- 2 cups water 480ml, for cooking quinoa
- 5 cloves garlic
- 3 tablespoons extra virgin olive oil 45ml, divided — 2 tablespoons for toasting garlic, 1 tablespoon for drizzling
- 5 small vine tomatoes sliced into wedges, approximately 250g
- 1 cup fresh cinnamon basil leaves 25g, loosely packed
- ½ teaspoon kosher salt 3g, plus more to taste
- ¼ teaspoon black pepper freshly ground, or to taste
- ¼ cup Toscano cheese with black pepper 30g, shaved or grated
Instructions
- Smash the garlic cloves on a cutting board with your palm against the flat part of the knife.5 cloves garlic
- Remove the skin and trim the cloves. Sprinkle kosher salt over the cloves.5 cloves garlic, 1/2 teaspoon kosher salt
- Using a fork, smash the garlic into the salt until it breaks up. Slice if desired.5 cloves garlic, 1/2 teaspoon kosher salt
- Add 2 tablespoons olive oil to a small skillet or saucepan. Add the smashed garlic cloves and heat over low heat for 5-7 minutes, until the cloves turn golden and begin to curl at the edges. The oil should barely bubble — if it sizzles aggressively, reduce the heat. Remove from heat and set aside.5 cloves garlic, 3 tablespoons extra virgin olive oil
- While the garlic toasts, cook the quinoa. Combine 1 cup rinsed quinoa with 2 cups (480ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.1 cup quinoa, 2 cups water
- Transfer the cooked quinoa to a large bowl and fold in the toasted garlic cloves and all the infused olive oil — don't leave a drop in the pan.1 cup quinoa, 5 cloves garlic, 3 tablespoons extra virgin olive oil
- Add the sliced tomatoes and cinnamon basil leaves. Season with salt and pepper, drizzle the remaining 1 tablespoon olive oil on top, and toss gently. Serve immediately with shaved Toscano cheese alongside.3 tablespoons extra virgin olive oil, 5 small vine tomatoes, 1 cup fresh cinnamon basil leaves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 cup Toscano cheese with black pepper
Notes
Storage: Leftovers keep in an airtight container in the fridge for up to 1 day. The basil will darken and tomatoes will soften — still safe to eat but best enjoyed fresh.
Make-Ahead: Cook the quinoa and prepare the toasted garlic oil up to 1 day in advance. Refrigerate separately. Bring both to room temperature before combining, since cold quinoa clumps.
Substitutions: Sweet basil or Thai basil work if cinnamon basil is unavailable. Parmesan or Pecorino Romano can replace Toscano cheese.
Pro Tip: Keep the heat low enough that the oil barely bubbles around the garlic cloves. If the garlic browns in under 5 minutes, your heat is too high and the garlic will turn bitter.
Serving Suggestion: Dress and assemble at the table if guests are still arriving — a pre-dressed warm grain salad goes limp once the tomatoes release their juice. Pairs beautifully with a chilled Chardonnay.
Nutrition
Serving: 1servingCalories: 602kcalCarbohydrates: 67gProtein: 19gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 13mgSodium: 761mgPotassium: 1098mgFiber: 9gSugar: 6gVitamin A: 2594IUVitamin C: 36mgCalcium: 239mgIron: 5mg
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