Tomato Basil Quinoa

In my CSA bag last week, we received 2 pints of the most gorgeous red and orange teardrop tomatoes.  Sweet, plump, and just absolutely delicious.  One pint was eaten entirely out of hand.  Pure and simple.

Pint number 2, however, became a delicious light lunch salad for me and for Andrew’s babysitter.  There was plenty leftover for the next day, too, and I stuffed it into low-carb mini pita topped with a sprinkle of crumbled feta…perfection.

This salad is also delicious as a side to grilled chicken…even the husband liked it!

Tomato Basil Quinoa
1 cup quinoa, rinsed
2 cups water
1/8 teaspoon salt
1 pint grape or cherry tomatoes
3 tablespoons diced red onion, optional
4-5 leaves fresh basil, chiffonade cut
3 tablespoons extra virgin olive oil
1 tablespoon vinegar (I used rice vinegar, but sherry or red wine is fine, too)
Salt and pepper, to taste

Rinse quinoa by placing into a fine-mesh strainer and allowing tap water to rinse; set aside.
Measure 2 cups of water and a pinch of salt into a saucepan, add quinoa.
Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes, or until the water has been absorbed.
Fluff with a fork and place into a serving bowl.
While quinoa cooks, slice tomatoes in half and combine with diced onion, if using.
Prepare vinaigrette by whisking together the extra virgin olive oil and vinegar.
Once quinoa has been placed into serving bowl, immediately pour on vinaigrette; mix to coat well.
Add tomato-onion mixture, along with basil chiffonade.
Stir gently, taste for seasoning, and serve immediately.

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