Cooking Week 18: Quinoa Salad

I DESPISE all dressings.  Either they are of the creamy sort, which I hate, or they have vinegar, which I also hate.  I still love salads though.  The deliciousness of the veggies are plenty for me, I don't need to drown them in some other flavor to enjoy them.  No matter how much I like them, however, it wouldn't be particularly exciting to post a picture of a plain green salad for salad week.  Instead I pulled out the box of Quinoa that's been sitting in my cabinet for at least 6 months waiting for me to work up the courage to try something new and came up with this:

I made the Quinoa according to the box's instructions but used chicken broth instead of water.  When it was cooked, I chilled it then threw in some other things.  I cooked and crumbled a few pieces of bacon, chopped up a tomato, shredded some asiago, drizzled some olive oil, and sprinkled some garlic on.  I shook it all up and ate it chilled and I am now a Quinoa fan.  Delish!!  I'm going to add more tomatoes in before I eat the leftovers, because I thought it could use a bit more.