- 1/2 cup of quinoa
- 1/2 cup of chicken broth
- Several leaves of oregano and basil
- A handful of cherry tomatoes
- 1 garlic clove
- 2 tablespoons of olive oil
- Salt and pepper to taste
Rinse the quinoa and drain it. Bring the chicken broth to a boil and add the quinoa to it. Turn the heat to low, cover the pot, and let the quinoa cook for about 15 minutes or until the grains become translucent. Let the quinoa cool for a few minutes and transfer to a mixing bowl.
Roll up the oregano and basil leaves and finely chop them. Dice the cherry tomatoes and finely chop the garlic. Fluff the quinoa with a fork. Mix in the herbs, tomatoes, garlic, olive oil and salt and pepper.
Chill the quinoa salad. Mix well and serve.