Lemony Quinoa Summer Salad

Bring the water to a boil and add the 1/2 teaspoon of salt and quinoa. Turn the temperature down to a simmer and cover with a lid. Simmer on low for about 10-15 minutes, or until the water is absorbed and the quinoa has just a slight crunch to it. (If your water evaporates before the quinoa is cooked through, continue to add water a 1/2 cup at a time until the grains are tender) While it’s cooking, mix up the vinaigrette.

Mix together one clove of garlic that has been pressed or minced, with the zest and juice of a lemon and a pinch of sugar to balance out the acidity. Drizzle in the olive oil while whisking with a fork. Add a pinch of salt and pepper to taste.

In a big bowl, combine the quinoa with the vinaigrette, cucumber, tomato, and basil.