Tomato Quinoa Recipe

Packed with Mediterranean flavors, this tomato quinoa recipe is an easy and healthy side dish that's a tasty alternative to rice. Gluten-free.

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Tomato quinoa in a blue bowl topped with fresh cherry tomatoes and parsley.

Last Updated on October 20, 2022 by Betty Davies

Quick and easy to make, delicious and healthy, this tomato quinoa recipe is an easy way to get some flavor on your plate. Made with fresh cherry tomatoes and seasoned with parsley and garlic, this quinoa side dish has vibrant Mediterranean flavors and can be enjoyed hot or cold.

Tomato quinoa in a silver skillet with a wooden spoon.

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Every now and again I like to swap out my rice for quinoa (pronounced keen-wah) to get some extra goodness on the plate. Loaded with whole grains, fiber and lots of other nutrients, it’s a tasty and healthy alternative.

This tomato quinoa recipe has been livened up with Mediterranean flavors, and it looks wonderfully vibrant when you serve it. Cherry tomatoes add a wonderful burst of sweetness and tomato paste and garlic add rich and yummy savory taste.

Simple and easy to make, this is an easy way to zing up your regular quinoa!

Be sure to try my Garlic Tri-Color Quinoa and Tomato Basil Rice too!

Why you will love this recipe!

Healthy: Quinoa is a healthy grain that contains complex carbs. It’s rich in fiber, proteins, vitamins and antioxidants.
Make ahead: Quinoa is great for meal prep! Once cooked it can be enjoyed hot or cold, it’s great to add to weekday salads, or enjoy it warm with your favorite dinner.
Easy: This simple recipe uses a few basic ingredients and it comes together quickly in no time at all.
Dietary info: This tomato quinoa recipe is gluten-free and vegetarian. It is easily made vegan.

Tomato quinoa served in a blue bowl with fresh cherry tomatoes and parsley.

Ingredients

Quinoa: Light and fluffy, quinoa is a great healthy alternative to rice. Easy to cook, it’s perfect for a quick weeknight dinner.
Tomatoes: Cherry tomatoes add a wonderful juicy and sweet flavor.
Butter and oil: To cook the tomatoes.
Seasoning: Salt, black pepper and garlic powder.
Tomato paste: This enhances the tomato flavor of the quinoa and adds a vibrant red color.
Parsley: Chopped parsley is stirred in at the end of cooking for freshness.

How to make tomato quinoa

Be sure to scroll down for the full recipe!

Add the dried quinoa to the water (photo 1).
Cook til the water is absorbed (photo 2).

Tow photos of quinoa, uncooked and cooked.

Add the tomatoes, tomato paste, butter, oil and seasonings to a skillet (photo 3).
Cook til the tomatoes have broken down (photo 4).
Stir the tomatoes and parsley into the cooked quinoa to serve (photo 5).

Three photos to show how to cook the tomatoes and combine it with the cooked quinoa.

Recipe Variations

This easy tomato quinoa recipe is super delicious as it is, but you can easily make it to your own tastes by mixing up the seasonings. Try adding in a little cayenne or some chili flakes if you like things spicy, or add a some paprika for an earthier flavor. The fresh parsley can be swapped for other fresh herbs like basil, chives or dill.

You can also add other cooked veggies like bell peppers, onions or mushrooms, or stir in some shredded chicken to make it a full meal.

To make this recipe vegan and dairy-free, simply leave out the butter.

Frequently Asked Questions

Can you use regular tomatoes?

I like to use cherry tomatoes for this recipe as they have a nice natural sweetness to them. You can use larger regular tomatoes like plum or roma if that’s what you have. Chop them fairly small before sautéing them so that they mix in easily with the quinoa.

What’s the best type of quinoa to use?

I like to use white quinoa for this recipe. It’s light and fluffy and has a very mild taste so that the flavor of the tomatoes shines through. Red quinoa has a more nutty taste and a crunch to it, as does black and both of these will work well in this recipe. Tri-color quinoa is a mix of all three and also works great. Choose your favorite!

Should you soak or rinse the quinoa?

Quinoa grains have a natural coating on them which can taste bitter to some people. I quickly rinse the quinoa through a fine mesh sieve before placing it into cold water to cook. You can soak the quinoa before cooking it and this will reduce the cooking time, though I don’t do this.

Tomato quinoa served in a bowl on a wooden board.

Serving Suggestions

This tomato quinoa is great to serve with Mediterranean fish and chicken dishes as a main, or use it to bulk up salad greens. Try it with some of these favorite recipes:

Storage and Reheating

Quinoa is great for weekly meal prep and this recipe is no different. Once made and cooled, it can be stored in the fridge in a sealed container for up to 5 days and can also be frozen for up to 5 months.

You can enjoy cooked quinoa cold in salads, or reheat it in the microwave with a couple of tablespoons of water in 30 second increments til hot. You can also heat it through in a pan on the stovetop or toss it straight in to hot stews or soups.

Recipe Notes and Tips

The ratio for quinoa to water is 1:2, for every one cup of quinoa, you will need two cups of water. This always results in perfect fluffy quinoa.
Rinse the quinoa before cooking it to remove the bitter flavor.
Start the quinoa in cold water, don’t add it to water that is already boiling.
For more flavor, try swapping the water for broth.

A wooden spoon stirring the quinoa and tomatoes in a skillet.

This tomato quinoa recipe is an easy way to add flavor and color to your plate. Packed full of nutrients, this healthy side dish will leave you wanting more!

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If you’ve tried this recipe, be sure to leave a star rating and a comment below!