Ingredients
12 plum tomatoes, small dice
2 scant tsps salt
freshly ground black pepper, to taste
1 1/2 cups fresh basil, chopped
3/4 cup olive oil
1 1/2 cups balsamic vinegar
1 cup quinoa, soaked in water for 4 hrs
avocado, small dice
cobb lettuce
Preparation
Mix oil and vinegar together. In a glass dish, layer half of the tomatoes, salt, pepper and basil. Spoon over half of the vinegar mixture. Repeat with the remaining ingredients. Cover and refrigerate 30 minutes. (no longer) Drain and add quinoa and avocado. Serve in lettuce cups.
