Ingredients
-
-
3 tablespoons extra virgin olive oil
-
3 tablespoons fresh lemon juice
-
1 teaspoon sugar (may sub Splenda or Stevia with great results)
-
fresh ground pepper
-
-
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)
-
1/2 teaspoon salt
Instructions
- 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.