Quinoa, tomato and fresh basil salad
Ingredients
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250 ml (1 cup) quinoa
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2 heads broccoli cut in small bunches
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60 ml (1/4 cup) minced green onions
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250 ml (1 cup) cherry tomatoes cut in halves
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60 ml (1/4 cup) semi-dried tomatoes Emperatriz
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125 ml (1/2 cup) O&O cheese stuffed olives
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A dozen of fresh basil leaves chopped in pieces
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125 ml (1/2 cup) O&O 8 - Hojiblanca extra virgin olive oil
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60 ml (1/4 cup) O&O White condiment
Preparation
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1. Cook the quinoa according to instructions on packaging.
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2. Bleach the broccoli for 2 minutes in boiling water and drain.
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3. In a large bowl mix all the ingredients.
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4. Salt and pepper to taste.
