Summer Quinoa Salad

I't's so busy around here this time of year that I live on Quinoa (KEEN-WAH). For every party, event, quick supper this is what I contribute and it's always a hit (except with my picky kids!) It's whole grain, vegetarian, high in protein and cooks up fast! Like a painter's white canvas it'll take anything you want. Add, subtract, substitute to make your favorite. To get you started, here's one of my summer versions based on a warm quinoa salad by my dear friend April.


Ingredients: 

1 1/2 c. dry Quinoa

Olive oil

Balsamic Vinegar ( plain, cherry or fig )

Sunflower Seeds 1/2 cup. optional

Pumpkin seeds 1/4 c. optional

1 - 1 1/2 c corn kernels (canned or fresh)

1-2 cups cherry tomatoes, sliced and lightly salted

1/8-1/4c (2-4 TBSP) fresh basil, chopped

1 large avocado, cut into small cubes and marinated in juice of 1/2 lime and 1 TBSP olive oil, a pinch or salt and pepper

Salt and Pepper

Juice of a whole lime or more

Directions:

1 1/2 cups of dry quinoa cooked according to directions yields approx. 3 c. cooked quinoa. 

(1 c. quinoa to 2 c. water, just like rice. Cooks in 15 to 20 minutes).

Fluff with a fork: Add 1-2 Tbsp Olive oil and 1 TBSP balsamic vinegar 

After cooling slighty,

Toss with salt and pepper to season the grain. To your liking. I always start light. Maybe 1/2 tsp salt and 1/8 tsp black pepper.

Next, add seeds and corn. Toss lightly and check seasonings. Add more olive oil or vinegar if needed.

Add chopped basil. Toss. 

Add Tomatoes, toss lightly. 

Add avocado and the juice of 1/2 lime and toss very lightly.

Additional Salt and pepper if needed. 

Leftover marinade for avocado can be added if needed.

The vinegar and lime juice add important acids to help keep the grain from disintegrating. Will keep well in the refrigerator for 5- 7 days. Enjoy!