Quinoa Bruschetta

quinoa bruschetta photo | Dianna Bonny Photography

I attended a Goddess Gathering this week and was asked to bring an appetizer. It’s a funny thing when you get out of the habit of cooking! I used to have recipe ideas memorized and know just which cookbooks to peruse, but on this day, my usual repertoire was rather illusive. Short on time, I knew I had cooked quinoa in the refrigerator, so I mentally composed this recipe on the way to the store.

My son was a fabulous sous chef and, it was such a hit at the event, I thought I would share it here as an easy, healthy and gluten-free dish to make.


Quinoa Bruschetta

1 to 1 1/2 cups cooked quinoa

2 tablespoons olive oil

2 tablespoons basil, sliced into thin ribbons

3 scallions, finely chopped, both green and white ends

3 large tomatoes, finely chopped and drained

1/2 lemon

1 teaspoon red vinegar

1 teaspoon grated lemon rind

Salt and pepper, to taste

Heat olive oil in a saute pan and add quinoa. Cook until warm and coated with oil. Transfer to a bowl and add basil, scallions, tomatoes and gently stir. Grate lemon rind over ingredients and then squeeze the remaining juice into the bowl and add vinegar to the mixture. Stir gently. Add salt and pepper, until the flavors are to your liking.

Serve with gluten-free crackers, tortilla chips or sliced carrots.

This could also be done as a salsa with cilantro, red onion and chiles.



Who is Dianna Bonny?

Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.


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