Quinoa Salad with Sweet Peppers and Roma Tomatoes
Ingredients:
3 cups quinoa, rinsed
1/3 cup extra virgin olive oil
2 tablespoons sherry vinegar
3 tablespoons fresh basil, thinly sliced
1 tablespoon coarse mustard
1 clove garlic, pressed or minced
Salt and pepper to taste
1 cup diced Roma tomatoes
2 sweet bell peppers, stemmed, seeded, and diced
Directions:
Bring 6 cups of water to boil in a stock pot. Add the quinoa and a pinch of salt, return to a boil, reduce to a simmer, cook uncovered until all water is absorbed, 10 to 15 minutes. Remove from heat and set aside to cool to room temperature.
Meanwhile, whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
Once the quinoa is cooled, add the quinoa, tomatoes, and peppers to the bowl, lightly toss to combine. Serves 6.