In a medium sauce pan, for every cup of quinoa, add two cups of water. Bring water to boil in pan with the quiona & then reduce heat to a simmer and cover. Stir occasionally until nice & fluffy. ***I mix in a little extra-virgin olive oil and sea salt to my quinoa while cooking.
While the quinoa is cooking, chop your red bell peppers, clean your heirloom tomatoes and finely chop your basil.
Once quinoa is done, remove from pan and place in a large bowl. Let it cool for a few minutes. Mix in the veggies, heirloom tomatoes and then mix in the basil.
Dish the quinoa salad onto a plate and top with a little extra virgin olive, cracked pepper and drizzle a little balsamic glaze on. Mix all together and enjoy!