It’s been a lot of sweets around here lately and although I love me some sugar, it’s time for something savory.
This quinoa salad seems a little summery for late December but let’s use red and green to our advantage and say this is a Christmas themed quinoa salad shall we? Even if it’s really just a product of the leftovers from my paninis earlier this week.
This basil has been taunting me, slowly turning brown with each passing day, and yet I didn’t know what to do with it. And these grape tomatoes, although completely out of season, taste surprisingly sweet and shouldn’t be wasted. So I decided to keep with the panini theme in quinoa form. I mixed the grape tomatoes and basil with sun-dried tomatoes, balsamic vinegar and a big squeeze of lemon for a dish that makes it feel like August in December.
Just a little something healthy in between all the Christmas cookies.
Tomato, Basil Quinoa Salad (vegan, gluten-free)
2 cups dry quinoa
4 cups water
pinch of salt
1/2 cup balsamic vinegar, reduced to 1/4 cup
2 tablespoons olive oil
salt to taste
1/2 cup sun-dried tomatoes
1/2 cup grape tomatoes
2 tablespoons of lemon juice
1/4 cup basil, cut into ribbons
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Cook quinoa according to these directions.
While quinoa is cooking, heat the balsamic vinegar in a saucepan on medium low. Reduce to about half, approximately 7-8 minutes. The vinegar should still be liquid-y, don’t let it get too thick.
Chop tomatoes into bite size pieces and chiffonade the basil (i.e. French for cut into little ribbons).
Place quinoa in a bowl with the tomatoes and basil. Mix in balsamic reduction, olive oil, lemon and salt.
I mixed the basil in when I took these photos but you can also just top with basil at the very end if you prefer.
I also only used 1 cup dry quinoa in my recipe and found it a little heavy on the vinegar. Hence the quinoa in my photos will seem a bit darker than yours will, use 2 cups quinoa as the recipe states and I think it will be just right.
Enjoy and Exhale!
I love this Lisa! I, too, have a dish called Christmas quinoa with a cranberry balsamic reduction sauce! I love all the tomatoes you use in the dish. It looks so yummy!
Thanks Brandi. Your cranberry comments makes me wonder if I can do something with dried cherries. Must experiment!
Oh yes that would be fabulous! Dried cherries are scrumptious. I loved adding the cranberries because first, it’s seasonal and second it gives a nice tart flavor to the sauce. Lots of “pow” flavor in your mouth! The cherries would be awesome I bet.