Jaune Flamme Tomatoes & Quinoa Salad

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.

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.

Whole grain salads pair well with these colorful and flavorful tomatoes, especially when a touch of fresh mint ribbons the dish. This tomato and quinoa salad 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.


5 from 1 vote
Quinoa, Tomato and Mint Salad Recipe
Total Time
30 mins

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

Servings: 4 Servings
For Quinoa
  • 1 cup Quinoa
  • 1 1/2 cups Water
  • pinch Sea Salt
For Dressing
  • 1 teaspoon Rice Wine Vinegar
  • 1 teaspoon Balsamic Vinegar
  • 2 Tablespoons Olive Oil or Grape Seed Oil
  • 1 large Shallot (2 T), sliced or minced
  • 1/2 teaspoon Soy Sauce
  • 1 Tablespoon fresh Lemon Juice
  • Zest from 1/2 Lemon , finely grated
  • 1/2 teaspoon Sea Salt
For Salad
  • 1/2 lb. (225g) Tomatoes, 1/2" dice
  • Handful fresh mint , chopped
  • a few small mint leaves reserved for garnish
  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. Make Salad. 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.

{ 26 comments… read them below or add one }
  1. beck

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

  2. Jen

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

  3. Jean

    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!

  4. Sherri

    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!

  5. Donald

    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.

  6. Kathy

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

    1. White on Rice Couple

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

  7. Kathy

    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

    1. White on Rice Couple

      Katy- awww, thanks! xoxo

  8. My Simple Food

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

  9. my spatula

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

  10. Lick My Spoon

    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.

    1. White on Rice Couple

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

  11. Maria

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

  12. Sonndapond

    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.

    1. White on Rice Couple

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

  13. Stephanie

    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!

    1. White on Rice Couple

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

  14. Rana

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

  15. Cookin' Canuck

    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?

    1. White on Rice Couple

      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.

      1. Dawn (KitchenTravels)

        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! 🙂

  16. TheKitchenWitch

    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!

    1. White on Rice Couple

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

  17. Jessica @ How Sweet

    I adore quinoa – this sounds like a fabulous combination.

  18. megan

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

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