An Italian warm basil tomato quinoa salad prepared with fresh heirloom cherry tomatoes and fresh basil leafs. Drizzled with a simple mustard seed vinaigrette.
Cook the quinoa on the stove by frying the quinoa for few minutes fist. Then add the salt and the water. Cover and quinoa will be ready when water is all absorbed.
Slice the tomatoes and add to the warm quinoa along with julienned fresh basil leafs.
Prepare the vinaigrette by combining the mustard, the lime juice and the seasonings. Drizzle the salad and serve.
Notes
You can use olive oil for the mustard seed dressing if desired.
Can replace lime juice with vinegar. However using fresh lime juice is better because provides a fresh finish.
If fresh basil is not available use fresh parsley instead.