Jaune Flamme Tomatoes & Quinoa Salad + Food Blog Forum Seminar Atlanta

by on July 4, 2010

Summer is in full swing and there are two big announcements finally due out that we’re equally thrilled to share. To kick-start the good vibes, the garden-geeks in us are happy to report that our heirloom tomatoes are doing fabulous this year. Of the 20 heirloom tomato plants we started, only 3 have died and that’s a bumper crop record for us.

But before we delve into tomato talk, we’re excited to announce a Food Blog Forum Seminar in Atlanta!

Over atFood Blog Forum, we’ve been working behind the scenes with Jaden of SteamyKitchen and Gwen Patesi of Bunkycooks to organize  fabulous seminars on food blogging, food photography, technology and branding. This awesome Atlanta event is full of informative sessions on how to build a better food blog, along with a Friday night mixer event and Saturday after party.

There will be plenty of intensive food blogging chatter, along with meeting new friends, great food and amazing wine and cocktails.

Buy your tickets over at the Food Blog Forum Ticket Website and we look forward to see you for another great event in Atlanta!

This year, 17 of our tomato plants have survived the normal onslaught of pests, worms and diseases. With so much luck on growing tomatoes this year, we decided to write about the different varieties heirlooms and other tomatoes in the garden.

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Jaune Flamme Tomatoes, French Heirloom

fresh mint makes this salad extra fresh and bright

A popular and generally vigorously growing French heirloom tomato is the Jaune Flamme  variety, which are bright orange, apricot-shaped tomatoes. These indeterminate, french heirlooms might be small, but they’re packed with flavor  in their thick, meaty flesh.

The best part about Jaune Flamme tomatoes is that they are wonderful when dried, because they still retain their bright orange color, along with their intense flavor.

These orange tomatoes are one of our earliest producers, yielding alot of fruit before the other varieties. This was a new variety for us and these orange Jaune Flamme’s have added wonderful flavor and color to our salads.

don’t forget the Rosé , a nice pairing for this Summer salad

Our plants struggled a bit in the beginning of the season, but after a few treatments of organic neem oil, the stems started to perk back a bit. It’s not the most vigorous tomato plant in our plots, but it definitely is a keeper for next year because it’s early season fruiting, great citrus-like flavor and gorgeous color make every dish wonderful.

Simply stated, whole grain salads pair well with these colorful and flavorful tomatoes, especially when a touch of fresh mint ribbons the dish. Another keeper for go-to salad dishes, this quinoa and tomato dish should be on every summer feasting table. The mouthful of playful, mini-pop texture of the quinoa, with fresh tomatoes, mint and light vinaigrette is a celebration of Summer in a bowl.

Enjoy!

Quinoa, Tomato and Mint Salad Recipe

Yield: Serves 4

Total Time: 30 minutes

For best flavor, allow quinoa to cool to room temp. before composing salad.

Ingredients:

Quinoa

  • 1 c Quinoa
  • 1 1/2 c Water
  • pinch Sea Salt

Dressing

  • 1 t Rice Wine Vinegar
  • 1 t Balsamic Vinegar
  • 2 T Olive Oil or Grape Seed Oil
  • 1 lrg Shallot (2 T), sliced or minced
  • 1/2 t Soy Sauce
  • 1 T fresh Lemon Juice
  • Zest from 1/2 Lemon, finely grated
  • 1/2 t Sea Salt
  • 1/2 lb (225g) Tomatoes, 1/2" dice
  • Handful fresh mintchopped
  • a few small mint leaves reserved for garnish

Directions:

  1. Prepare Quinoa. Rinse and soak quinoa for 10 minutes.  Strain and combine with 1 1/2 c water and sea salt in a saucepan.  Bring to a boil, cover pan with a lid, and reduce heat to a simmer.  Cook for @ 15 min., stirring once.  Remove from heat, fluff, and set aside to cool.
  2. Prepare Dressing. Combine all dressing ingredients in a bowl and whisk with a fork to combine.  (For best lemon flavor, grate lemon zest directly over bowl so the lemon oil which releases when zesting will land in bowl.)
  3. When quinoa is cool, combine quinoa, tomatoes, mint, and dressing in a bowl and toss well. Place on serving dish and garnish with remaining small mint leaves.
Recipe Source: WhiteOnRiceCouple.com.

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{ 26 comments… read them below or add one }

1 megan July 4, 2010 at 10:28 pm

oh my, salivating… I have a pretty good supplier of heirlooms… will have to look into the Jaune Flamme variety.

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2 Jessica @ How Sweet July 5, 2010 at 3:40 am

I adore quinoa – this sounds like a fabulous combination.

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3 TheKitchenWitch July 5, 2010 at 6:13 am

Am I the only person who thinks that quinoa tastes *funk*? I’ll substitute barley or wheat berries–it’ll still be good. I’m jealous of your tomatoes–all I have are a piddly few cherry tomatoes. No tomato love this year, dangit.

Off to look at the conference. Exciting stuff!

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4 White on Rice Couple July 7, 2010 at 4:35 pm

TheKitchenWitch – lol, barely or wheat berries will be a fine substitute. Quinoa has a definitely texture that may be a little odd to some.

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5 Cookin' Canuck July 5, 2010 at 9:01 am

I adore quinoa and am always looking for new ways to use it. I’m interested in the the organic neem oil. Where do you find that?

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6 White on Rice Couple July 5, 2010 at 10:20 pm

The neem oil used to be found only in the cool little nurseries, but now we are starting to see it everywhere. We bought our last bottle of concentrate at either Lowes or Home Depot, can’t remember which. Seems like we see it in almost every nursery we visit now. We love it. It is gentle yet effective against the fungi and mildews which have tried to hammer our plants this year since we’ve had a rather cool beginning of summer.

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7 Dawn (KitchenTravels) July 6, 2010 at 5:26 pm

Thanks for the neem oil tip. Tomatoes have always done really well in our garden, until the last two years. Suddenly, they never seem to grow very big, and the yield is very low compared to years past. We turn the soil, mulch, etc., every year, but I’ve never tried neem oil. Maybe it will help! :)

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8 Rana July 5, 2010 at 9:56 am

I am always on the look out for recipes for quinoa and this looks delicious.

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9 Stephanie July 5, 2010 at 10:40 am

I love heirloom tomatoes – they, along with peaches, are my favorite part of summer.

And these food blog are awesome. Can’t wait until you all come to the Bay Area!

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10 White on Rice Couple July 7, 2010 at 4:37 pm

Stephanie- yes, SF! Be on the lookout, a seminar might be coming your way very soon.

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11 Sonndapond July 5, 2010 at 1:10 pm

Wow, this salad sounds lovely. Full of zesty bite and summer pep. It’s persuaded me to have my very first go at quinoa for a family supper tomorrow night. I know it’s chock full of super healthy nutrients, but I’ve never actually seen a recipe that’s made me want to make it. They normally look as appetising as 1970s vegan food – that is, not at all! Thanks v much for opening my eyes to quinoa’s flavourful possibilities.

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12 White on Rice Couple July 7, 2010 at 4:37 pm

Sonndapond- quinoa is super duper healthy and so versatile as well in so many dishes!

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13 Maria July 6, 2010 at 12:17 pm

Our tomatoes aren’t ready yet, but when they are this salad will be on the menu!

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14 Lick My Spoon July 6, 2010 at 4:55 pm

This looks absolutely delicious – what better way to feast during the summer than with tomatoes?! Plus, we get the beautiful colors of nature. Thanks for sharing.

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15 White on Rice Couple July 7, 2010 at 4:36 pm

Lick My Spoon- yes, Summer gardening and feasting is all about the tomatoes. It’s tough to go back to store bought tomatoes.

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16 my spatula July 6, 2010 at 5:43 pm

we have been gorging ourselves with heirloom tomatoes…just can’t get enough!

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17 My Simple Food July 7, 2010 at 7:41 pm

Hi! I’ve never been to a blogger’s event. Wish I could be in Atlanta…..

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18 Kathy July 7, 2010 at 9:02 pm

Just stumbled upon this mouth-watering blog via who-knows-where….perhaps a FB connection?…dunno…am in love with the recipes, of course, but the photography of food has GRABBED MY INNER SOUL!
new fan–Kathy

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19 White on Rice Couple July 7, 2010 at 11:01 pm

Katy- awww, thanks! xoxo

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20 Kathy July 7, 2010 at 9:03 pm

PS Am an Heirloom fanatic…but only 6 varieties planted.

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21 White on Rice Couple July 7, 2010 at 10:51 pm

Kathy- only? 6 varieties is still alot! Hope you get great tomatoes this year.

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22 Donald July 10, 2010 at 2:47 pm

great looking dish!!! we love quinoa and heirloom tomatoes. i really need to get better at growing my own. tomatoes at the market can be sooooo disappointing.

so you guys are bring the forum to my neck of the woods this year. it sound like fun and informative. let’s see if i can’t drum up the cash.

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23 Sherri July 11, 2010 at 10:46 pm

This definately sounds like a recipe I am going to try. I just went to the farmers market today, the heirloom’s will be ready in a couple more weeks. I am always looking for different ways to serve them other than olive oil and basil. Thanks!

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24 Jean July 14, 2010 at 5:18 pm

Jaune flammes are my favorite tomato to grow because of what said–the flavor. They’re so sweet! I couldn’t find them at my local nursery this year but next year, I’ll order the seeds online if I have to.

Beautiful salad!

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25 Jen July 20, 2010 at 7:40 pm

hee–I’ve never loved quinoa altho I wish I could. Am making it regardless–I have tomatoes galore, and mint!

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26 beck September 2, 2011 at 7:23 pm

i was looking for a recipe that combined tomatoes with mint & quinoa, and your’s looks beautiful & delicious. thanks!

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