cherry tomato, quinoa and blue cheese salad do it
Recipe type: hearty salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 sides
A big salad in the 'fridge that can pass for a complete meal is a blessing indeed to a busy gardener and cook. Also a blessing: one more way to eat those delicious cherry tomatoes in your garden or the farmer's market!
  • 2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
  • 3 cups grape or cherry tomatoes (substitute with any variety diced tomatoes)
  • 8 ounces (about 1 cup) fresh mozzarella cheese, cut into small chunks (or crumbled feta, blue cheese, or your favorite cheese)
  • 1 large cucumber, peeled if necessary, and cut into small chunks
  • 6 green onions, chopped
  • 10 to 15 torn basil leaves or even more if you're a basil lover (guilty!)
  • ¼ cup rice vinegar
  • 3 Tablespoons olive oil
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 tsp sugar, optional and to taste
  1. Cook quinoa (or rice) according to package directions.
  2. Mix first four ingredients together in a large bowl.
  3. Mix up the dressing: the vinegar, oil, seasonings, green onions, and basil, and pour over the salad.
  4. Cover and refrigerate 2 to 4 hours before serving, if possible. If not, consume immediately!
  5. Make enough for leftovers, because it's even tastier the second day!
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