Fire-Roasted Tomato & Quinoa Salad

Fire-Roasted Tomato and Quinoa Salad

We’ve been too busy working (and enjoying summer!) to update this blog, but we’re getting back on the horse this week. One of the things I love most about summer is impromptu potlucks with good friends—held last-minute, outside, with a bunch of veggie-packed dishes, and plenty of wine.

I’m always looking for good potluck recipes, but lately I have been too busy to try anything too ambitious. Instead, I have mined my own pantry and tried to get creative. As it turns out, that can result in some pretty yummy stuff. Here’s the latest, which is super easy and healthy to boot:

Fire-Roasted Tomato & Quinoa Salad 

3 cups quinoa, red or white

4.5 cups vegetable broth

1 can fire-roasted tomatoes, diced

1/4 cup roasted red peppers, diced

1/2 cup black olives, pitted and diced

10 oz. feta cheese, crumbled

1/2 cup fresh basil leaves, thinly sliced

olive oil, salt, and pepper to taste

In a pot, bring the vegetable broth to a boil. Drain the can of tomatoes into the broth. Add the quinoa. Cover and simmer gently until the water is nearly gone and the quinoa is soft but not mushy—usually about 13 minutes. Let sit, covered, for at least five or ten minutes, then fluff with a fork. Add the remaining ingredients, plus salt, freshly ground pepper, and olive oil to taste. Serve warm or chilled.

Two tips: 1. Use a nice, fruity olive oil. It makes a difference. 2. To chop basil without bruising it, stack the leaves, roll them into a cylinder, then slice cross-wise for tiny basil threads.

Enjoy!