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
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.
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!