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Quinoa Salad with Tomato Dressing
1 cup quinoa (white or red) 3 cups water Dressing: 3 medium tomatoes, cored and roughly chopped 2 cloves garlic, crushed ½ cup basil or mint leaves 2 teaspoons lemon juice 2 tablespoons extra virgin olive oil 1 teaspoon salt ground black pepper Garnish: handful of basil leaves, torn 1 cup cucumber, finely diced 5-6 cherry tomatoes, chopped
© Annabel Langbein Media
Toast the dry quinoa in a pan until it starts to smell nutty and pops, about 2-3 minutes. Place in a sieve and rinse under cold water until water runs clear. Drain thoroughly and place in a pot with water. Bring to a boil then reduce to a simmer, cover and cook until the grains have become transparent, the spiral-like germ has separated and all the water has been absorbed. This will take about 15 minutes. Leave to cool.
Purée the tomatoes, garlic, basil, lemon juice, oil, salt and pepper together until smooth. Mix into cooled quinoa, stirring until evenly combined. If desired mould salad, pressing it firmly into single-serve moulds or one large mould. Turn on to plates and garnish with basil, cucumber and cherry tomatoes.
Prepared salad will keep covered in the fridge for a couple of days.
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