The nasty germs made their way to our house last week! Everyone was down at some point during the week so I was a bit MIA. With a healthy house, I was able to try some new ideas in the kitchen. Since quinoa and I have a fairly new relationship, I have kept my recipes pretty simple. I haven't strayed away from hot dishes and was a bit intimidated by cold, salad-like quinoa recipes. I decided to alter my
Bruschetta Quinoa Skillet to a salad version that would be delicious as a side salad, and versatile enough to prep for meal prep. This was honestly the first time I have ever tried cold quinoa and I must say, it is just as delicious. Enjoy!
Bruschetta Quinoa Salad
Ingredients
2 cups cooked quinoa (about 1 cup uncooked)
1 cup grape tomatoes, halved
1 cup mini mozzarella balls
12 basil leaves, roughly chopped
2 Tbsp garlic, minced
4 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp pure honey
Sea salt and pepper to taste
In a large bowl, combine all ingredients. Mix well to incorporate all the flavors. Store in an air tight container, in the refrigerator, for at least 1 hour to allow the ingredients to marinate.
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