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Balsamic Tomato & Quinoa Salad

with Sunflower Sprouts and Seeds

A simple and elegant salad of crispy greens with balsamic quinoa, cherry tomatoes, summery herbs and sprouts.  Quinoa is a complete plant protein meaning it has all nine of the essential amino acids that our body needs but does not make meaning we need to eat foods that give us these vital nutrients.  


  • Serves2 - 4
  • Cooks in 15 mins for quinoa
  • Prep time 10 mins
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Salt Oil Sugar Free
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Vitamins Minerals


adds to shopping list

  • 8 cups salad greens*
  • 2 cups cherry tomatoes - cut in ½
  • 2 cups cooked quinoa
  • 1 scallion - fine sliced
  • ½ cup fresh herbs & sprouts*
  • ¼ cup sunflower seeds - raw or toasted
  • 1 -2 tbsp vinegar* - balsamic
  • 1 tsp sea salt | dulse flakes
  • 1 cup sunflower sprouts - optional
  • drizzle olive oil - optional



Balsamic Tomato & Quinoa Salad


COOK quinoa; 1 cup raw quinoa (rinsed) + 2 cups water in a saucepan – bring to a boil; low simmer for 15 minutes until water is absorbed, grains are tender with a little bite.  Cool & store in a glass container covered in the fridge.


MIX cooked quinoa, finely chopped herbs, sliced scallion, sunflower seeds, vinegar, salt | dulse. Taste and adjust seasoning to your taste.


PLATE salad greens. scatter over seasoned quinoa using a large spoon, next scatter sliced cherry tomatoes and garnish with either sunflower sprouts or more fresh herbs.  Drizzle with olive oil if using and a little more balsamic vinegar.


OTHER DRESSING IDEAS drizzle of 3-4 tbsp
Amazing Tangy Herb & Miso Dressing with Rosemary
Honey mustard salad dressing
Iron Maiden Pesto
Oil-free Orange Vinaigrette

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

FRESH HERBS – use basil, sunflower sprouts, parsley, chives, garlic chives, cilantro, dill, nasturtium flowers & leaves.


SWAP Quinoa for cannellini beans, black lentils, brown rice, chickpeas, black-eyed peas and beans.


SALAD GREENS use a mix of crispy lettuces, remained, mixed greens, mizuna, iceberg,  fresh pea tendrils, baby spinach, baby kale, cabbage, radicchio.


ADD vegetables like grated carrot, beetroot, sliced radishes, cucumbers, peppers, tomatillos.


SWAP sunflower seeds for any other nuts or seeds.


*VINEGAR use to taste – balsamic, white balsamic, apple cider, rice or sherry vinegar.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

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