From Intern Leah Jennings
3 big tomatoes, any variety, diced
1 cucumber, diced
1 cup dry quinoa (makes 2 cups cooked)
1/4 cup basil, chopped
1/4 cup feta cheese (more to taste)
1/2 of a small sweet onion, diced very small
1 clove garlic, minced small or crushed
Dressing
2 Tbsp red wine vinegar
1-2 tsp Dijon mustard
2 Tbsp olive oil
Salt and pepper to taste (start with 1/4 tsp each)
1/4 tsp ground cumin
1/8 tsp paprika
1 tsp agave nectar or honey
Directions:
1. Cook quinoa according to directions, then let cool.
2. Prepare all vegetables and mix together with quinoa.
3. Mix all dressing ingredients together, then pour over salad and stir.
4. Taste and season more if necessary.
