A filling yet light salad where boiled quinoa meets cherry tomatoes, fresh basil, and a lemony olive oil dressing. Perfect for those seeking a gluten-free, plant-based meal, it can easily be served on its own or alongside a main dish.
Rinse the quinoa well under plenty of water in a fine sieve; boil it in a pot with 2 cups of water, then cook over low heat for about 12-15 minutes until the water is absorbed.
Spread the cooked quinoa onto a large tray and let it rest until it comes to room temperature.
Halve the cherry tomatoes, finely chop the red onion, and roughly chop the basil leaves.
Mix the cooled quinoa with the vegetables, drizzle olive oil, lemon juice and salt over it and mix thoroughly; serve immediately or chilled.
Important: Rinse the quinoa thoroughly with water before cooking; if the natural bitter coating on the grains isn't washed off, it can leave a slightly bitter taste in the salad. Don't mix the quinoa with the dressing until it has cooled completely — if dressed while still warm, the tomatoes and basil leaves can wilt.
If you cook the quinoa a day ahead and let it rest in the fridge, the grains separate from each other and the salad is served without falling apart.
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