Heirloom Tomato Quinoa Salad

Warm spring/summer nights make me want to eat healthfully. For dinner last night I served up this salmon with this quick filling quinoa salad.  Quinoa is so versatile you can literally add anything to it & it tastes good & will fill you up (read: Chris wasn't reaching for snacks after dinner). Last night I took advantage of some tasty heirloom tomatoes & other fresh spring veggies to jazz up my quinoa.

Click through for more pics & my quick recipe!

Ingredients:

• 3 heirloom tomatoes (cut into 1/4" pieces)
• 2 shallots (dice)
• 2 avocado (dice)
• 1 cup baby spinach (chiffonade)
• 10 fresh basil leaves (chiffondade)
• 1 cup tricolor quinoa
• 2 cups vegetable stock
• salt & pepper
• 3 tablespoons olive oil

Make it!

1. Prepare all veggies & set aside (don't forget to use my avocado tip so they stay fresh looking until you need them!)
2. In a medium sized pot bring quinoa & vegetable stock to a full boil over high heat. 
3. Next, reduce heat & cover to simmer for about 15 minutes or until all of the liquid has been absorbed & then remove from heat. 
4. Add all prepared vegetables into one large salad bowl & toss with cooked quinoa. 
5. Salt & pepper to taste. 
6. Drizzle with olive oil. Serve hot or cold.