Black Quinoa Cucumber Tomato Salad

Black Quinoa Cucumber and Tomato Salad

Ingredients:

• 1/2 cup dry black quinoa
• 1 1/2 cup water (reduce water to a 1 to 2 ratio for larger batches of quinoa)
• 1/4 tsp iodized sea salt
• 1/4 cucumber, seeded and finely diced
• 1/4 small red onion, finely diced
• 1/2 cup grape tomatoes, halved
• 1 small clove garlic, finely chopped
• 2 to 3 fresh basil leaves, finely chopped
• 1 tbsp white balsamic vinegar
• 1/2 tbsp extra virgin olive oil
• fresh cracked pepper

• Instructions:
• Bring water and salt just to a low boil in a small sauce pan on your smallest stove burner
• Stir in quinoa
• Return to a low boil, cover and reduce heat to a very low simmer
• Cook until all water is absorbed, 15-25 minutes depending on the stove
• Check to see if the water is absorbed by lifting the lid and tipping the pan sideways
• If you don’t see any water pool on the low side of the pan, the water has all been absorbed
• Remove from heat and allow to sit covered for another 15 minutes
• Quinoa should still be slightly firm when it is done, not mushy. When quinoa is cooked, you can see a ring around the outside of the quinoa kernel.

Combine cooked quinoa and remaining ingredients in a mixing bowl and stir to combine. Chill and serve.