Today I decided to try an experiment. I'm going to Yasmine's birthday party and wanted a dish to take that was different and safe for both of us. Most of all, I wanted it to be really tasty. This cold salad turned out very well - so much so that Mr. Maura was stealing bites of it.
I used my rice cooker to cook the quinoa but you can easily find instructions on how to cook the quinoa on the stove if you search online.
1 cup quinoa - I used a mix of red and regular
2 1/4 cups GF chicken stock
1/2 lb grape or cherry tomatoes
1/2 tsp salt
1 tsp dried basil
Cook quinoa in the chicken stock in rice cooker until done. As soon as it's done, fluff the quinoa with a fork and turn out onto a plate or cookie sheet to cool while you cut tomatoes.
Quarter tomatoes and sprinkle with the salt.
In a large bowl, mix tomatoes, quinoa and basil. Try to keep fluffy and don't compact too much. Cover with plastic wrap and chill in the refrigerator.
1 comments:
I love making quinoa, and often make it with veggie broth and then season with lemon juice and lemon zest and add freshly sauteed spinach. It's a great side dish and gluten free and vegetarian friendly.
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