For those of you who are gluten-intolerant (or full-on Celiac) or just… you know… cheezed by unpronounceable food names, you might be happy to know there’s an easy way to cook Quinoa (yes, that’s keen-wah)*.

Okay, so the package instructions are pretty much a no-brainer (boil water, add Quinoa, cook, turn off heat, fluff with fork).

But naked Quinoa thrills me about as much as naked Couscous does (read: not at all). Here’s a take on a chilled Couscous salad my neighbor in NY used to make, but now I cook it using Quinoa. It’s always a hit.

What you’ll need:

• Quinoa (in whatever amount you need to cook for) cooked in (at least partial) veggie or chicken broth;
• Fresh basil leaves, cleaned and rolled length-wise, then sliced so as to create long, thin strips;
• Fresh diced tomatoes (I like Roma), maybe even soaked for a bit in Balsamic vinegar
• more Balsamic vinegar.

First, cook the Quinoa in water and/or broth.

Second, fluff, then chill.

Third, before serving, marinate diced tomatoes in balsamic vinegar for a few minutes, prep the basil, fluff the Quinoa again, then toss it with the tomatoes, vinegar, and basil.

I usually add more vinegar.

That’s it! Eat up! It’s an easy summer salad, totally gluten-free, extremely healthy, and mmmmm good.

*don't be put off by its funky spiral 
pattern-ness on the individual seeds.