It's tomato time and nothing tastes better than a ripe in season juicy tomato. With that, I give to you a ridiculously simple, minimal ingredient salad that celebrates the tomato. I love this because of it's simplicity...it's letting the main ingredient shine. If however you feel like jazzing it up, go for it but I chose to keep things uncomplicated. Taking a hint from the Italians....
Be sure to give your tomatoes time to mingle at room temperature for a few hours to release their delicious juices which in turn creates the dressing! No need to add vinegar...the acidity comes from the juices. Rinse your Quinoa before cooking too. It takes any bitterness out of it.
Let those tomatoes, olive oil, garlic and salt do their job mingling to create the dressing for the salad.....it's party time in that bowl.
Tomato Parmesan Quinoa Salad
Cooked Quinoa cooled, about 4 cups (be sure to rinse before cooking to remove any bitterness)
1 pint (2 cups) of cherry or grape tomatoes, halved
1 clove garlic, finely chopped
2-3 tbsp good olive oil
1 tsp salt
Fresh ground pepper
Parsley and Basil chopped
1/3 - 1/2 cup freshly grated Parmesan Cheese
In a bowl, toss together the tomatoes, garlic, olive oil, salt and pepper. Let sit on the counter for at least one hour or for the afternoon. The salt pulls out the juices of the tomatoes creating a dressing.
Add the quinoa, fresh herbs and Parmesan. Toss together. Best served at room temperature. Let it sit for 30 minutes if it's too cold. Can be refrigerated for up to 3 days.
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