Italian Warm Basil Tomato Quinoa Salad Food

ITALIAN WARM BASIL TOMATO QUINOA SALAD

Steps:

• Cook the quinoa on the stove by frying the quinoa for few minutes fist. Then add the salt and the water. Cover and quinoa will be ready when water is all absorbed.
• Slice the tomatoes and add to the warm quinoa along with julienned fresh basil leafs.
• Prepare the vinaigrette by combining the mustard, the lime juice and the seasonings. Drizzle the salad and serve.

BALSAMIC CAPRESE QUINOA SALAD

Steps:

• Bring 1 ½ cups of water and ¼ tsp salt to a boil.
• Add quinoa and return to a boil.
• Once water is boiling turn the heat down to a simmer.
• Simmer on low for 15 minutes.
• After 15 minutes turn off the heat, stir the quinoa, and return the lid to the pot.
• Let the quinoa sit covered for 15 more minutes.
• After 15 minutes, transfer cooked quinoa to a large bowl to cool.
• Add dressing ingredients in a glass jar.
• Shake to combine, set aside.
• Add tomatoes, mozzarella and basil to the cooled quinoa in a large bowl with a lid.
• Add dressing and stir to combine.
• Refrigerate for at least two hours or overnight.
• Taste and adjust salt to your liking.
• Garnish with fresh basil.
• Serve cold.

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL

Steps:

• Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
• To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
• Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

SUMMER QUINOA-TOMATO SALAD

Steps:

• Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
• Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
• Before serving, sprinkle with cheese.