quinoa salad with tomato, basil and toasted pine nuts


  • 1/2 cup quinoa
  • 1/2 cup loosely packed freshly grated parmesan (and/or fresh mozzarella, cubed)
  • 10 basil leaves, torn
  • 2 roma/plum tomatoes cut into 1/4 inch rounds
  • 1 squeeze of fresh lemon juice (1 teaspoon)
  • 1 tablespoon olive oil
  • 1 tablespoon toasted pine nuts
  • sea salt and freshly ground pepper


Cook quinoa according to package directions. Toss with the olive oil and cool to room temperature (may place in fridge or freezer for a few minutes to achieve this quickly). Toss quinoa with the rest of the ingredients, adding salt and pepper to taste. Makes one meal serving, or 2-3 side servings. Scale as desired. Serve at room temperature or cold.

Source: darkREDcrema


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s