Recipe of the Week

Quinoa and Tomato Salad
1 cup uncooked quinoa
2 cup grape or cherry tomatoes
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/2 tsp sea salt
1/4 tsp black pepper
2 Tbsp chives, fresh, minced

Put quinoa in a fine strainer and place under cold running water until water runs clean. This will eliminate the bitter taste contained in quinoa's coating.

Place rinsed quinoa in a medium sauce pan and cover with 2 cups of water. Bring to a boil with high heat; reduce heat to low. Cover and simmer until the grains are translucent and the germ has come out of the grain, about 15 min. Cover and remove from the heat, let sit for 5 min.

Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 Tbsp of tomato juice.

In a cup, combine tomato juice, oil, vinegar, salt, pepper, and chives. stir well.

When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 and half cups per serving. This recipe makes 4 servings.