Summer Quinoa Salad
My family and I went to Buffalo for a week and after eating all of the Buffalo staples (wings, pizza logs, beef on weck, etc) we wanted something light and healthy for dinner! My sister in law made a delicious quinoa salad and my mom was telling me about a summer pasta salad that she made. I decided to try and combine the two and make my own version. I think it turned out great!! And…..the best part is, it gets better each day.
2 cups of organic quinoa (cook according to package- I used chicken stock instead of water)
Ingredients:
2 lbs very ripe tomatoes, I used cherry tomatoes and halved them
1 small onion, finely minced
4 fresh garlic cloves, finely minced
1 Tbsp dried parsley
about 10 leaves basil-chopped
2 Tbsp olive oil
1/4 cup Tarragon wine vinegar
1 baby red pepper, chopped
1 baby yellow pepper, chopped
1 baby orange pepper, chopped
Freshly grated parmesan
Prep:
Cook quinoa according to package directions. While that is cooking, chop all of your herbs and veggies. Once the quinoa is finished cooking, put your veggies
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