Mediterranean Quinoa Salad with Goat Cheese and Cherry Tomatoes (No Lemon)

1.Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy and translucent.

4.Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam.

5.Fluff the quinoa gently with a fork and transfer it to a large mixing bowl to cool slightly.

6.While the quinoa is cooking, halve the cherry tomatoes and finely chop the parsley and basil.

7.In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and freshly ground black pepper to create the dressing.

8.Add the halved cherry tomatoes, chopped parsley, and basil to the slightly cooled quinoa.

9.Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly.

10.Carefully fold in the crumbled goat cheese, distributing it throughout the salad without breaking it down too much.

11.Taste and adjust seasoning with additional salt and pepper if needed.

12.Serve the salad at room temperature or chilled, garnished with a few extra basil leaves if desired.