Summer Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 2 cups cherry tomatoes, halved
• 2 avocados, diced
• 1 cup artichoke heart, chopped
• 14 cup basil, chopped
• 2 tablespoons pine nuts, toasted
• 2 tablespoons capers, to taste
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 2 garlic cloves, minced
• 13 cup extra virgin olive oil
• salt and pepper

1. Bring the quinoa and water to boil.
2. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes.
3. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice.
4. Strain and rinse well under cold water.
5. While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
6. Prepare the vinaigrette by combining the ingredients and whisking.
7. In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.

quinoa, water, cherry tomatoes, avocados, basil, pine nuts, capers, olive oil, red onion, balsamic vinegar, lemon juice, lemon zest, garlic, extra virgin olive oil, salt

Taken from www.food.com/recipe/summer-quinoa-salad-421680 (may not work)