Bruschetta Quinoa Salad

• Gluten free

• Produce

  • 2 cups Baby spinach [optional
  • 5 Basil, large leaves
  • 1/4 cup Cucumber
  • 2 cloves Garlic, fresh
  • 1/8 tsp Garlic powder
  • 1 Green bell peppers or jalapeno peppers [i tried it with jalapeno - yum
  • 1 tsp Parsley, fresh
  • 1 Teeny sprinkle of dill
  • 2 cups Tomato, ripe
  • 1/4 cup White or purple onion

• Canned Goods

  • 3/4 cup Water or veggie broth

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt and pepper
  • 1 Your favorite balsamic vinegar or a sweet balsamic glaze [see below

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp White balsamic vinegar or red wine vinegar

• Dairy

  • 3 spoonfuls Feta or goat cheese

Found on peasandcrayons.com

Description

Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water or veggie broth
• 2 cups of baby spinach [optional]
• 2 cups of ripe tomato, diced
• 2 cloves of fresh garlic, smashed and minced
• 1/4-1/2 cup of cucumber, peeled + diced
• 1/4 cup of finely diced/minced white or purple onion
• 2 TBSP extra virgin olive oil
• 2 TBSP white balsamic vinegar or red wine vinegar
• 5 large basil leaves, chopped/chiffonade[plus extra for topping!]
• 1 tsp of fresh parsley, chopped [or 1/2 tsp of dried parsley]
• 1/4 tsp salt
• 1/8 tsp garlic powder
• a teeny sprinkle of dill
• your favorite balsamic vinegar or a sweet balsamic glaze [see below]
• salt and pepper, to taste
• optional extras:
• finely diced green bell peppers or jalapeno peppers [I tried it with jalapeno - YUM!]
• a few spoonfuls of crumbled feta or goat cheese
• Want perfect shreds of basil without the fuss? Break out your kitchen scissors and snip away! Its actually easier than chopping and the results are gorgeous.

Directions

• Pour dry quinoa into a sieve or mesh strainer, and rinse thoroughly to remove its natural coating.
• Shake out any excess water from the sieve, toss it in a pot and pat it dry with a few paper towels.
• Turn heat to medium or medium-high and lightly toast your quinoa to remove any leftover moisture. While toasting, continue to move the quiona around frequently [with a fork, spoon, or tool of choice] so it doesnt burn.
• Once dry, add in your water or broth and increase heat to high.
• Once the quinoa reaches a boil, reduce to low/simmer and cover, leaving a small corner of the lid ajar to allow steam to escape. Then set your timer for 12 minutes.
• After 12-13 minutes, remove quinoa from heat and fluff with a fork.
• If youre a fan of salt and pepper, break it out! I always season my quinoa with a bit of each after fluffing.
• i]New to quinoa? Heres a [[visual tutorial ] of the cooking process![/i]
• While your quinoa cooks, get to work on those veggies!
• Combine chopped tomatoes, onion, cucumber and garlic in a small bowl.
• Whisk together olive oil, white balsamic or red wine vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
• Mix well and allow the flavors to meld for a few minutes before tasting. After testing a spoonful, feel free to add in any extra seasonings or additional oil/vinegar if desired. To bring out extra sweetness in the tomatoes you can add a pinch of sugar or drizzle of honey to the mixture as well! Its easily customized to rock your palette =)
• If you want to up the veggies, plate your bruschetta quinoa on a bed of baby spinach or field greens! Otherwise just layer the two, drizzle with balsamic or balsamic glaze . Its marvelous topped with crumbled feta or enjoyed all on its own! Enjoy!