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Quinoa basil salad
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| INGREDIENTS: | |
| 2 cups | cooked quinoa, (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions) |
| 1 cup | grape or cherry tomatoes, (substitute with any variety diced tomatoes) |
| 8 ounces (about 1 cup) | mini fresh mozzarella cheese balls, (substitute with crumbled feta, blue cheese, or your favorite cheese) |
| about 10 to 15 torn basil leaves, or to taste | |
| 3 to 4 tablespoons | rice wine vinegar |
| 2 to 3 tablespoons | olive oil |
| 3/4 teaspoon | salt, or to taste |
| 1/2 teaspoon | black pepper, or to taste |
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)
DIRECTIONS:
Cook quinoa according to package directions and place cooked quinoa in a large bowl.
Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.
Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.
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