Quinoa and Raisin Salad Stuffed in Tomatoes

  • Yield 6 servings
  • Prep 20 mins
  • Cook 10 mins

When tomatoes are at their best, serve with fruit and grain salad.

California Raisin Marketing Board


3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
3/8 teaspoon Freshly ground pepper to taste
2 cups water
1 cup quinoa
3/4 cup California raisins
1/3 cup diced celery
1/3 cup minced red onion
2 tablespoons chopped fresh thyme
1/3 cup chopped, toasted walnuts
6 large ripe tomatoes


  1. Whisk together all dressing ingredients in a small bowl; cover and chill until ready to use.
  2. To prepare salad, bring water to a boil in a 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 with celery, onion and thyme. Add dressing and toss well to coat. Cover and chill for at least 1 hour then stir in walnuts. (Salad may be made 24 hours in advance, adding walnuts just before serving.)
  3. Remove a slice from the tops of the tomatoes and scoop out seeds with a small spoon. Place on individual salad plates and fill with salad, spooning any extra onto the plate around the tomatoes. 

Recipe courtesy of the California Raisin Marketing Board



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