Bruschetta Quinoa Salad

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Here’s another great use for leftover quinoa!!

I was delighted to find this recipe by Nicole MacPherson on the Yummy Mummy Club blog. It is designed to be a salad in a jar (which I love), but I made mine in a regular old bowl as a side dish for tonight’s dinner. It is going to be really hard not to gobble it all up before Alex comes home from work. It is seriously THAT good. It actually tastes like bruschetta in a bowl–and it’s gluten-free! 🙂

Here’s the recipe, modified ever-so-slightly from Nicole’s brilliant original:

Ingredients (all organic):
approx. 1 cup of leftover quinoa (pre-cooked, cooled)
1 pint of sweet grape tomatoes (halved)
4 Tbsp olive oil
2 Tbsp balsamic vinegar
2 cloves garlic (minced)
1 large handful basil leaves (chopped)
Himalayan salt (to taste)

1/4 cup quinoa
2 teaspoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 cup cherry tomatoes, halved
1/4 cup chopped basil

– See more at: http://www.yummymummyclub.ca/blogs/nicole-macpherson-meatless-mummy-con-carne/20140423/bruschetta-quinoa-salad-recipe#sthash.2yH0MNyT.dpuf

Instructions:

1. Chop tomatoes in half.

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2. Mix garlic, basil, olive oil, balsamic vinegar, and Himalayan salt to make the dressing.

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3. Start with a layer of cooked, cooled quinoa.

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4. Add tomatoes.

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5. Add dressing.

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6. Stir (or put lid on bowl and toss gently) until well-combined.

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Enjoy!

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Bruschetta Quinoa Salad

  1. Mike & Gloria McCoy says:

    I love the idea of salads in a jar. This one is so pretty too.

    Sent from Mike & Gloria’s iPad.

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