SourdoughNative

Well, we're getting another little heat wave now that school has officially begun. Which happens about every year-the heat I mean.

That way, the corn ripens and the soybeans dry up, and then everything gets harvested in September. 

And...then my favorite time of year---Fall.

But, because it's still in the high 80's during the day, we're still throwing stuff on the grill. 

No...not literally, you know what I'm saying. 

So, I decided to break out my healthy quinoa and use up some of my garden tomatoes. 

I have to say, it was delicious. Give it a try, I think you'll like it. Even my picky youngest daughter, gobbled it up. 

Quinoa and Tomato Salad

1 cup Quinoa 2 cups of water 2 large ripe tomatoes, or a pint of cherry tomatoes 2 green onions, sliced thin 2 tbsn red wine vinegar 1 tsp dijon mustard 1/4 extra virgin olive oil salt and pepper to taste
Instructions Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.) Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes. (Alternatively it can also be cooked in the Microwave. It takes about 12-14 mins. using a microwave safe container with a lid). While quinoa is cooking, whisk vinegar, mustard, oil and salt & pepper together. Spoon quinoa into a large bowl,pour dressing over, toss to coat; set aside to cool. Meanwhile, finely chop tomatoes, r set tomatoes aside. When quinoa is at room temperature, stir in chopped tomatoes;add green onions and toss again. Yields about 1 1/4 cups per serving.  *Feel free to add any other herbs or vegetables, it is delicious with grilled, chopped zucchini added as well.