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. Chop tomatoes in half.
2. Mix garlic, basil, olive oil, balsamic vinegar, and Himalayan salt to make the dressing.
3. Start with a layer of cooked, cooled quinoa.
4. Add tomatoes.
5. Add dressing.
6. Stir (or put lid on bowl and toss gently) until well-combined.