Prep. Time: 10 min. | Cooking Time: 35 min.
almost all raw, vegetarian and gluten free, with a vegan option
, olive oil
, balsamic vinegar
, cherry tomatoes
, sea salt
Notes & tips: When you can, use the highest quality local organic ingredients to get the most amazing flavors. I use local artisan goat cheese feta, olive oil and balsamic vinegar. Our local cherry tomatoes just came in to the farmers market and are so sweet!
Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.
In a bowl, add all ingredients to the quinoa and mix gently. Serve at room temperature or cold.