A Perfect Use for Excess Tomatoes: {Quinoa Bruschetta}

I don't know about you, but this time of year our garden is overflowing with tomatoes. We can't eat them fast enough!  Add on neighbors and coworkers and family members who are also trying to offload their excess tomatoes...and it's easy to accumulate more than you know what to do with.  I say: make bruschetta! I already have a fabulous bruschetta recipe that is hard not to just eat by the spoonful; but this time I wanted to "up" the nutritients even more!!

So I created Quinoa Bruschetta:

I kept it entirely gluten-free by serving the quinoa bruschetta on Glutino gluten-free bagel chips. They were amazing!!

So when any neighbor or coworker or family member asks you if you want any of their excess tomatoes, smile and then say, "YES PLEASE."

Quinoa Bruschetta


Quinoa Bruschetta // via Nosh and Nourish


1 cup
Cooked Quinoa (I used red)
1 tablespoon
Basil Paste (the tubes are found in the produce section)
2 teaspoons
Minced Garlic
2 teaspoons
WHITE Balsamic Vinegar
Tomatoes (Diced)
1 teaspoon
Coconut Sugar
2 teaspoons
Olive Oil
Salt & Pepper to taste
1⁄4 cup
Parmesan Cheese (or sub Daiya Mozzarella shreds to keep it vegan)


  1. Mix all ingredients together in a small mixing bowl.
  2. Serve with gluten-free bagel chips, or sliced french bread.

Yields 12 Servings