If you’re looking for a quick and easy salad to make then you should definitely make this quinoa salad with cherry tomatoes and fresh basil.
After having spent a couple hours working on our plot in the community garden James and I were tired from moving wheelbarrows of soil and very hungry. We didn’t have much in the fridge but I had a package of quinoa in the cupboard so I made this salad while James grilled up some chicken and we had the perfect post-gardening, spring dinner.
I’m hoping to get all my plants in the garden this weekend and then by summer I’ll be picking my own cherry tomatoes for my salads.
- 1 package of quinoa prepared according to directions
- 1 can chickpeas rinsed and drained
- 1 cup cherry tomatoes cut in half
- 1/2 cup roasted red peppers cut up
- 1 cup feta cheese crumbled
- 1/4 cup chopped fresh basil
- 4 tbs olive oil
- juice of half a lemon
- salt and pepper to taste
Cook the quinoa according the package directions. Allow to cool to room temperature then refrigerate.
Add the chickpeas, cherry tomatoes, roasted red pepper, feta cheese, fresh basil, olive oil and lemon juice. Season with salt and pepper to taste.
Serve right away or refrigerate until needed.