Bruschetta Quinoa Salad

I made a version of Anna Olson’s Bruschetta Quinoa Salad this weekend and it turned out so lovely I had to share! For the original recipe check out the bulk barn website here.

1/2 cup Quinoa
2 cups water
2 ripe tomatoes diced
1 TSP garlic powder
1 TBSP each red wine vinegar and pesto
Salt and Pepper to taste

Cook Quinoa in lightly boiling water until tender, about 6 minutes. Drain. Add rest of ingredients while quinoa is warm. Allow to cool. Adjust seasonings once cooled. Serve cold.


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