INGREDIENTS:
2 cups cooked Quinta Quinoa (cooked according to package directions)
1 cup grape or cherry tomatoes
8 ounces (about 1 cup) of your favorite cheese
10 to 15 torn basil leaves, or to taste
4 tablespoons rice wine vinegar
3 tablespoons olive oil
Salt and pepper to taste
pinch of sugar, (optional and to taste) to balance the vinegar
DIRECTIONS:
Cook Quinta Quinoa according to package directions and place cooked quinoa in a large bowl.
Add all remaining ingredients and toss very well to combine. Taste and season or tweak accordingly.
Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving.
Covered salad will keep in the fridge for up to 3 days.
Recipe adapted from Averie Cooks.
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