Quinoa Salad with Tomatoes and Basil

Quinoa is considered a superfood because of its nutritional value, but it's also an incredibly versatile base for just about any flavor profile. This chilled quinoa dish gets an Italian twist with tomatoes and fresh basil.

Slideshow: Italian Salads
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  • Servings: 8

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  • 2 cups quinoa, rinsed and drained
  • 2 cloves garlic, peeled and minced
  • 4 cups water
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 10-12 large basil leaves, cut into thick ribbons
  • 1/2 pound cherry tomatoes, halved
  • Freshly ground black pepper

How to make this recipe

  1. In a medium pot over high heat, bring the quinoa, garlic, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside. After the quinoa has cooled for 15 minutes, chill in the refrigerator for at least 2 hours.

  2. In a serving bowl, toss the chilled quinoa with the olive oil, basil, tomatoes, and salt and pepper to taste. Serve as a salad or a side.

Contributed By Photo © Emily Farris Published November 2013

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