Tomato Basil Quinoa Salad

I'm bored. 

Yup, as much as I cook every single day... As much as I experiment with new dishes, I. Am. BORED. 

I'm bored with our side dishes.  I'm just not that kind of person (yet) who can experiment with a new main dish while also putting together a multi-step side dish that also requires me to examine a recipe.  So I'm left with the usual Side Dish Suspects: nuking some potatoes, rice, boiling pasta, maybe mashing potatoes because that doesn't require much thought, more plain rice, my bread maker...

*yawn*

Not only am I bored with the process of making my brainless sides, I'm bored with my ingredient options.  What other kinds of starches can I play with that my family won't clearly balk at eating?

Duh Jeanna.  Grains!  And what better one to start with than quinoa?  Oh, and FYI, it's pronounced "KEEN-wa".  Not "kwi-NO-ah" as my husband likes to tease me by saying. ;)

Tomato Basil Quinoa Salad
Recipe slightly adapted from Diva Dish
Prep time: 15 minutes   Cook time (if you need to make the quinoa for this): 25 minutes

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/4 tsp garlic powder

Zest of one small lemon

Salt and freshly ground black pepper

2 cups prepared quinoa [This is about 1/2 cup unprepared if you don't have leftover lying around and need to make some just for this salad]

3 1/2 cups diced tomatoes

2 cups spinach, chopped

1 cups packed basil, chopped

1. In a small bowl, whisk together the vinegar, EVOO, garlic powder, lemon zest, salt, and pepper, and set aside. 

I love balsamic dressing.  L.O.V.E.

2. In a large bowl add quinoa, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

Quinoa Before.

Quinoa After (1 cup uncooked = about 4 cups cooked)

3. Refrigerate until ready to serve.

My boys inhale tomatoes.

Basil and spinach... I think I need a bigger bowl.

I think I have a new favorite salad.  This salad is bright, lemony, and refreshing!  I love the texture of the quinoa; it's kind of like rice but has a firmer texture with a slight crunch as you chew it.  It's awesome!!  Now, if you don't like quinoa, can't find it, or can't afford it (it's a little pricey), feel free to use rice or pasta in this salad.  It'll be just as yummy!

Oh and can you imagine how good this would be at the height of tomato and basil season???  *drooling!!*

[Ok so I looked it up, and before anyone flames me let me just say that though I called quinoa a grain, it is technically a seed.  See?  I learned something new!  And I'm sharing my new-found knowledge with all of you.  Everybody wins!]