1/4 cup minced shallots (or substitute green onions)
Salt and pepper to taste
Rinse quinoa and soak overnight in 2 cups warm water with 2 tablespoons whey or apple cider vinegar. In the morning, drain and rinse.
Toast quinoa in a dry skillet over medium-high heat, stirring constantly. When quinoa is toasted, add 1-1/2 cups water, then cover and cook over medium heat for 20 minutes until tender. Transfer to a large bowl and allow to cool to room temperature.
When quinoa is cool, stir in tomatoes, shallots, basil, garlic, olive oil, and cheese. Add salt and pepper to taste.