Summer is so full of fresh fruits and vegetables!! My raspberry bushes are over flowing and my basil is still going strong. I will be making another batch of Pesto, but have also been in the mood for brushetta (which I just saw that I haven’t put my recipe for that in yet, so it will come soon). Even though I don’t use brushetta the typical way, I do love it as a dip with either nacho chips or Mary’s Organic Crackers. A few weeks ago I had my brushetta made and I had cooked quinoa so I tried putting them together. Oh my, so good. A new salad was born.
I have made it several times since. Its great to take to a bbq or anywhere that you would bring a salad.
Brushetta Quinoa Salad (Gluten Free)
1 c. quinoa
1 c. green onions (approx. 5 onions)
2 c. diced tomatoes (approx. 2 medium tomatoes)
3-4 garlic cloves (depending on how garlicky you like it)
2 Tbsp. fresh basil ( 2 tsp. dried)
1/4 c. Bragg’s apples cider vinegar
1/4 c. olive oil
Cook quinoa as per package directions, then set aside.
Cut up onions and tomatoes, put into a medium sized bowl. Add minced garlic, chopped basil, vinegar, and oil. Mix all ingredients together. Add cooked quinoa.
Let sit at least 30 minutes, but over night is even better.