Quinoa and Raisin Salad Stuffed in Tomatoes

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 10 mins


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