Fabulous Summer Quinoa Salad!

This is one of the only tried and true Gluten free recipes that I've found. I've made it over and over, and over again. I didn't find it in a fancy cookbook, or out of that retard Elizabeth Hassleback's book... I found it on some obscure website that I can't even locate now. Anyhow~ try it, trust me, you'll love it. Even those who don't want to try quinoa love it. Report back when you love it.
Ingredients:
1 cup uncooked red quinoa (color is irrelevant!)
2 cups cherry tomatoes, halved
2 avocados, diced
1 cup artichoke hearts (I leave these out because I hate them)
1/4 fresh, chopped basil (the more, the better!)
2 tbsp toasted pine nuts (jury is still out on these~they are very expensive, and I'm not sure they are worth it!)
2 tbsp capers (I've never used them, but if you like them, use 'em!)
1 red onion (calls to be thinly sliced. I put it in the food processor and emulsify it because I hate the texture of onions~do what you please!)
Olive oil
Balsamic Vinegar
Fresh Lemon Juice
2-3 garlic cloves (or more!)
Directions:
Bring 2 cups water and quinoa to a boil. Reduce heat to a simmer and cook until water is absorbed, approximately 10 minutes. Strain and rinse well under cold water. Set aside, perhaps in the refrigerator.
In small skillet, use 1 tbsp olive oil to saute the red onion until transparent. Also set this aside.
Vinaigrette Dressing:
3 tbsp balsamic vinegar
2 tbsp fresh lemon juice (or lime juice, but I've never used it and can't vouch!)
2-3 minced garlic cloves
1/3 cup olive oil (I've rarely used the whole 1/3 cup, usually about 1/4 works, but it's up to you!)
salt & pepper to taste
whisk together
Now, mix all ingredients together, and I find that it tastes best when served cold.
We eat this with ground chicken burgers a lot!
Enjoy!!