Mediterranean Quinoa Salad

For the dressing:
Combine the red wine vinegar, garlic, basil, salt and pepper in a food processor. Pulse on high speed while adding the oil in a slow stream until emulsified. Set aside in the fridge until ready to use.

For the salad:
Cook the quinoa as per the instructions on the pack. Once it’s ready, let it cool. When cool, add the rest of the salad ingredients.

Add 2 tablespoons of dressing to the mixture and toss gently. Add more dressing if preferred.

Place on plates and serve at once, or store in the fridge until ready to use.