1 cup Quinoa, uncooked
1 large Basil bunch, chopped (about 1+1/2 cups)
3/4 cup Tomatoes, baby heirloom (yellow & red)
2-3 Garlic Cloves, minced
3 Tbsp. Olive Oil, organic
1/2 tsp. Salt
1/8 tsp. Pepper
Put 1 Tbsp. olive oil in a pan and saute the garlic, being careful not to overcook it so it doesn't get bitter. Add the quinoa with enough water to cover (about 1+3/4 cup). Cook it per the package directions, which is about 15-20 minutes. While the quinoa is cooking, cut the tomatoes in half, and toss with the remaining 2 tbsp. olive oil, garlic, salt and pepper. Chop basil and keep to the side. Once the quinoa is cooked, and while still hot (the liquid should all be cooked out), toss in the basil first. You do not need to cook the basil as it will wilt with the heat of the quinoa. Then blend in the tomato mixture, gently blending, and season to taste. Serve while hot. Enjoy!