Quinoa Salad with Tomatoes and Basil

1. 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.

2. 2

   Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes.

3. 3

   Remove from the heat and set aside.

4. 4

   After the quinoa has cooled for 15 minutes, chill in the refrigerator for at least 2 hours.

5. 5

   In a serving bowl, toss the chilled quinoa with the olive oil, basil, tomatoes, and salt and pepper to taste.

6. 6

   Serve as a salad or a side.

* Per serving · 4 servings · Values may vary.

No additional tips available.