A great dish for hot summer days, the quinoa for this salad can be prepared ahead-of-time during the cool of evening and will happily keep in the ‘fridge for 3-4 days or more.
Cook the quinoa ahead of time. If you’re so inclined you can spice it
while its cooking, throwing in some cayenne or basil according to your taste. Let it cool and store it in the fridge until you’re ready to start assembling the salad.
Dice the tomato, cucumber, and onion.
Mix the vegetables into the quinoa, and top with the oil and vinegar.
That’s it! You’re ready to eat. This salad makes a wonderful canvas for additions, tweaks, and experimentation – try zazzing it up with a handful or arugula or a can of chickpeas!