- 1 cup quinoa (any color)
- Salt and freshly ground pepper
- ¼ cup olive oil
- Juice of ½ lemon
- ½ cup chopped chives
- 1 to 1½ cups chopped bell pepper or corn
- 2 to 3 cups cut-up fresh tomatoes
- 3 to 4 tablespoons minced fresh basil
- 1 garlic clove, minced
- 2 ounces Gorgonzola cheese, crumbled (⅓ cup)
Bring 2 cups of water to boil in a small saucepan. Put quinoa in a sieve and rinse under running water. Add quinoa and ½ teaspoon salt to boiling water. Cover, lower heat to simmer and cook quinoa 15 minutes (red and black quinoa may take a little longer). When done, chill as desired (salad can be served warm, tepid or cold).
Combine olive oil, lemon juice, chives, ½ teaspoon of salt and ½ teaspoon white or black pepper in a small jar and shake to dissolve salt. “ Combine bell pepper and tomatoes in a bowl with half the basil, garlic and 2 tablespoons dressing mixture. Season with salt and pepper and stir.
Before serving, drizzle the remaining dressing over the quinoa and stir to break up the grain and coat with dressing. Heap on a platter or shallow bowl. Surround with tomato mixture. Crumble Gorgonzola and the remaining basil over the top and serve.