Quinoa Salad

This salad was a hit at the Friday dinner!  Now you can make it for yourself!


3 medium ripe tomatoes, diced–put in large measuring cup or deep bowl and let juice settle to bottom

3 European (long) cucumbers, peeled and diced

1/8 to 1/4 cup finely chopped sweet onion

3 cloves garlic, minced

1/4 to 1/2 bunch cilantro, chopped

1 cup (more or less according to preference) cooked ancini de pepe pasta (this is the tiny round kind used to make frog eye salad), rinsed, drained, and chilled.

1 cup (more or less according to preference) cooked quinoa, chilled.

1/2 (or more to taste) of a 16 oz bottle of Kraft Zesty Italian dressing

Drain the juice from tomatoes and combine with cucumbers, onion, garlic, and cilantro.  Add dressing and toss.  Add ancini de pepe and quinoa.  Toss lightly.  Salt and pepper to taste.  Chill and serve.

As you can see, this recipe is not exact science–you can vary it according to taste–more or less pasta or grain, more veggies if you have them fresh from your garden, and more dressing if you need it.  If you need to make it gluten free, just leave out the pasta.  Enjoy!

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