A true favorite is this Quinoa and Tomato salad
Quinoa and Tomato salad
- 100 gram Arugula
- 10-15 cherry tomatoes
- 1/2 of a peeled cucumber
- Small box mini mozzarella
- Olive oil
- Salt and pepper
- Combine 2 cups quinoa with 4 cups water in a medium saucepan.
- Bring to a boil.
- Reduce heat to low, cover and simmer until the water has been absorbed. Approximately 15 minutes. Fluff with fork and let it cool of before placing it in the bottom of a salad bowl or plate.
- Rinse and cut vegetables to your liking. Mix it together with the quinoa and finish off by drizzling olive oil, balsamico, salt and pepper. Enjoy!