Quinoa al Pomodoro

from 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, by Camilla Saulsbury

reprinted by permission of the author

Makes 6 servings

1 1/4 cup quinoa, rinsed

2 1/2 cups ready-to-use reduced-sodium vegetable broth (GF, if needed)

2 cloves garlic, minced

4 cups chopped tomaotes

2 tbsp extra virgin olive oil

2 tsp balsamic vinegar

fine sea salt and freshly cracked black pepper

4 oz ricotta salata or mild feta cheese, crumbled (about 1 cup)

2/3 cup packed fresh basil leaves, thinly sliced

1/4 cup toasted pine nuts (optional)

1. In a medium saucepan, combine quinoa and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. Meanwhile, in a medium bowl, combine garlic, tomatoes, oil and vinegar. Generously season with salt and pepper. Let stand for at least 10 minutes  to blend flavors.

3. Add tomato mixture to the quinoa, tossing to combine. Serve sprinkled with cheese, basil and pine nuts (if using).

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