Troy Farmer's Market Tomatoes Raya Ioffe

This tasty simple recipe, is sure to please many palates at a summer get together. Give it a try. In this recipe, I call for roma tomatoes, because they are less watery.  However, I couldn’t resist these sweet beauties at the farmer’s market when I made this salad for the Blues and Lindy Dance Weekend at the Park this summer!


1 cup of quinoa
3 roma tomatoes, diced 
1 European cucumber, diced 
1/2 vidalia onion. diced
1/3 cup of basil finely chopped
1/3 cup of parsley finely chopped
juice of 1/2-1 lemon
olive oil, Herbimare, and black pepper to taste
2 cups of water


Rinse quinoa to remove saponin OR soak for a few hours and rinse.  Combine quinoa and water. Cover, boil and immediately reduce heat to low.  Let it finish cooking (15 minutes).  Turn heat off, let stand for 5 minutes.  Use wooden spoon to fluff.

While quinoa is cooking, prep the other ingredients.  

Combine quinoa and veggies and herbs.  Dress with the spices and oil. Mix and serve.

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