Quinoa and Raisin Salad Stuffed Tomatoes
photo by januarybride
- Ready In:
- 32mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar (may sub Splenda or Stevia with great results)
- 1⁄2 teaspoon salt
- fresh ground pepper
-
Salad
- 2 cups water
- 1 cup quinoa
- 3⁄4 cup california raisins
- 1⁄3 cup diced celery
- 1⁄3 cup minced red onion (may sub some green onion for a milder flavor)
- 2 tablespoons chopped fresh thyme (may sub any other herb you like)
- 1⁄3 cup chopped toasted walnuts (may sub pine nuts)
- 6 large ripe tomatoes
directions
- In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
- To prepare salad, bring water to boil in 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; add celery, onion, thyme and dressing. Toss to coat well.
- Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
- To serve, add walnuts to salad and stir well.
- Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon (or melon baller).
- Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.
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Reviews
-
I didn't see the note about adding extra dressing until after I had already made the dish. I think that would have improved the dish quite a bit. I followed the recipe to a T, but I didn't like it. I didn't like the combination of raisins and tomato, the thyme was a little strong, and it needed a little something (maybe more salt, more dressing, or maybe some Italian dressing instead?).
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Really good!!! I did add additional white sugar as I found the dressing a bit bitter maybe from the particular lemon I used or probably my very good quality extra virgin olive oil was not the light tasting variety. I used sea salt and dark raisins not sure if they come from California though. I replaced the fresh thyme with some dried oregano as I didn't have any and have allergy to thyme. I used shallots for the red onion and took your idea and added a bit of orange bell pepper for colour. I also made double the dressing and added some on top before serving as per your suggestion as well. This dish made for a lovely company worthy presentation. I will definitely make these again. Made for Think Pink Tag.
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I of course can't follow directions properly....lol. I chopped up the tops of tomatoes & added the guts as well. Not sure it improved the recipe at all but it made more filling. ;) I think it would have been better chopped up into smaller bits. I als used pignoli instead of walnuts which worked well. Everyone loved this & there's nothing leftover. I look forward to making this again! Made for the Aussie Swap 9/09.
Tweaks
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Really good!!! I did add additional white sugar as I found the dressing a bit bitter maybe from the particular lemon I used or probably my very good quality extra virgin olive oil was not the light tasting variety. I used sea salt and dark raisins not sure if they come from California though. I replaced the fresh thyme with some dried oregano as I didn't have any and have allergy to thyme. I used shallots for the red onion and took your idea and added a bit of orange bell pepper for colour. I also made double the dressing and added some on top before serving as per your suggestion as well. This dish made for a lovely company worthy presentation. I will definitely make these again. Made for Think Pink Tag.
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I of course can't follow directions properly....lol. I chopped up the tops of tomatoes & added the guts as well. Not sure it improved the recipe at all but it made more filling. ;) I think it would have been better chopped up into smaller bits. I als used pignoli instead of walnuts which worked well. Everyone loved this & there's nothing leftover. I look forward to making this again! Made for the Aussie Swap 9/09.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri