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Monday, June 10, 2013

Tomato Basil Quinoa

Gluten Free/Grain Free/Easily Vegan

Spring is here! Okay, I'll ignore the fact that we hit the 30s yesterday. When I think of spring I think of fresh food, flowers and being outside. So what better than a dish that would be great as a side item to a picnic! 

So, whip this up, pack some sunscreen and head outside....unless you too are in a freezing state...then turn up the heater spread out a blanket and have a living room picnic! Most importantly stay warm and Enjoy!

 

What you need:
Salad:
3 cups quinoa, cooked, still warm is best
3/4 cup grape tomatoes, organic, sliced in half
1/4 cup basil, organic, chopped or torn
1/4 red onion, organic, finely diced

Dressing:
1/4 cup red wine vinegar
1 Tbls honey, organic or vegan alternative
1 Tbls extra virgin olive oil
Salt and pepper to taste

What you do:
Cook Quinoa.

While quinoa is cooking, Mix all dressing ingredients together in a bowl and whisk until well blended. Set aside.

Once cooked allow quinoa to cool until is at room temperature.

Mix all salad ingredients together, in a large mixing bowl, and toss.

Pour dressing over salad and mix.

Enjoy!


 

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