MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Emmy Heirloom Tomato Salad w/Quinoa
Categories: Vegetables, Grains, Fruits, Herbs
Yield: 6 servings

1 oz Fresh lemon juice
3 oz Extra virgin olive oil
1 c Red quinoa
1 oz Balsamic vinegar
2 oz Olive oil
Salt & pepper
4 lg Heirloom tomatoes
4 Ripe Dinosaur heart plums
Salt & pepper
1 oz Mixed fresh small leaves of
- Thai basil, opal basil, &
- green basil
12 Fried large basil leaves
- (opt)

FOR THE QUINOA: Make the lemon vinaigrette by whisking
olive oil into lemon juice.

Make the quinoa by mixing the red quinoa into 2 cups of
water, bring to a simmer, cooking about 20 minutes until
the quinoa is tender, let cool off and mix in enough
vinaigrette to season.

FOR THE BALSAMIC VINAIGRETTE: Make the balsamic
vinaigrette by pouring balsamic vinegar and olive oil in
a bowl, and whisk together.

Add sea salt and pepper to season.

TO SERVE: Cut the tomatoes into slices and the plums
into wedges.

Arrange the tomatoes on the plate, sprinkling them
lightly with sea salt and pepper.

Place a few mounds of quinoa on the plate, along with
the plum wedges.

Dress with balsamic vinaigrette.

Top with the mixed fresh basil leaves and fried leaves,
if desired.

Serves 6

RECIPE FROM: https://thebikinichef.com

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