Tomato, Basil, and Garlic Quinoa Salad

This is my new favourite thing. So simple. So good.

Here’s the great part. You know how some of these grainy salads have to sit awhile to marinate in their sauces before you eat them? Well with this one, you let the quinoa cool and mix and it’s absolutely perfect. Delicious and exploding with fresh garlicky flavour. Place your rinsed quinoa in a pot with the water and cover. Bring it a boil and as soon as it’s boiling reduce the heat to low and cook for 20 minutes. Do not remove the lid. Once done, remove it from the heat and allow it stand for 10 minutes. Remove the lid and fluff with a fork. Set it aside to cool.
Meanwhile, mix the extra virgin olive oil, balsamic vinegar, salt, pepper, and pressed garlic in a medium bowl. Add the chopped basil and halved tomatoes. Stir to combine and allow this to sit while the quinoa is cooking/ cooling. Once the quinoa is sufficiently cooled, add it to the mixture and toss well. Serve immediately or refrigerate until later.Adapted from Patten, Rena. “Tomato, Basil and Garlic Salad”. Cooking with Quinoa.

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Tomato, Basil, and Garlic Quinoa Salad

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

So simple. So good. A delicious flavourful salad made with quinoa, garlic, tomatoes basil, olive oil and balsamic vinegar.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Patten, Rena. "Tomato, Basil and Garlic Salad". Cooking With Quinoa.

Serves: 3-4

Ingredients

• 1 cup dried, rinsed quinoa (or 4 cups cooked)
• 2 cups water
• 5 tbsp extra virgin olive oil
• 2½ tbsp balsamic vinegar
• ½ tsp salt
• ⅛ tsp pepper
• 4 cloves of garlic, pressed
• 2 cups of a combination of red, orange, yellow, green and purple cherry or grape tomatoes, halved
• 1 cup of tightly packed basil, chopped

Instructions

1. Place your rinsed quinoa in a pot with the water and cover. Bring it a boil and as soon as it's boiling reduce the heat to low and cook for 20 minutes. Do not remove the lid.
2. Once done, remove it from the heat and allow it stand for 10 minutes. Remove the lid and fluff with a fork. Set it aside to cool.
3. Meanwhile, mix the extra virgin olive oil, balsamic vinegar, salt, pepper, and pressed garlic in a medium bowl.
4. Add the chopped basil and halved tomatoes. Stir to combine and allow this to sit while the quinoa is cooking/ cooling.
5. Once the quinoa is sufficiently cooled, add it to the mixture and toss well.
6. Serve immediately or refrigerate until later.

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