Did you know that on Super Bowl Sunday Americans consume so much food that it’s second only to Thanksgiving? That’s a lot of food! Personally, I like to keep my snacking light so I can continue to eat throughout the game. This year I tried a quinoa salad and it was amazing. I can’t wait to make it during the summer.
Cook 1 cup of quinoa as directed on the package. While the quinoa is cooking, mix zest of 2 lemons, 1/2 cup olive oil, 1/3 cup lemon juice, and salt and pepper to taste in a bowl. Once the quinoa is finished cooking, transfer to a bowl, then pour the lemon mixture over, stir in well, and refrigerate for 1 hour. Add in 1 cup of cut cherry tomatoes, 1 bunch of chopped basil, and a sprinkle of dried basil, then refrigerate for another hour. Toss the salad lightly then top with parmesan cheese (I used vegan cheese of course). Enjoy!