Quinoa Chicken Salad with Heirloom tomatoes

Think of this Quinoa Chicken Salad with Heirloom tomatoes as the “end-of-summer salad” when tomatoes are sweet and ripe and just at their peak.

Quinoa Chicken Salad with Heirloom tomatoes


  • 1 C Quinoa- rinsed
  • 1 lb cooked seasoned organic chicken (or seared tofu, or cooked garbanzo beans)
  • 1 lb heirloom tomatoes- halved or diced
  • 1 can rinsed (drained chick peas)
  • 1 C chopped packed Italian parsley
  • 1/4 C chopped packed mint
  • 1/4 C finely diced onion
  • zest from one lemon
  • 1-2 C Arugula or Mizuna (optional)
  • 4 oz light feta cheese (halved- optional)


  • 1/4 C plus 1 T olive oil
  • 1/8 C red wine vinegar
  • 1/8 C fresh lemon juice
  • 1 tsp salt
  • Cracked pepper
  • 2 minced garlic cloves
  • pinch sugar
  1. Rinse Quinoa and place in medium pot with 1 3/4 Cup water and 1/2 tsp salt on high heat. Bring to a boil, cover and turn heat to low, and cook covered 15-20 minutes, or until all water is absorbed. Fluff with fork and cool in fridge, overnight or for 1 hour.
  2. To make dressing, mix all ingredients in a small bowl.
  3. When quinoa has chilled, place in large bowl, fluff with fork. Add tomatoes, chickpeas, chicken or tofu, herbs, zest, onion and cheese ( optional). Toss with dressing. If you like, place it on top of a bed of greens like arugula or mixed lettuces.

Adapted from Feasting at Home