Tomato & Herb Quinoa Salad
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Tomato & Herb Quinoa Salad
Recipe by Stephanie Alexander Kitchen Garden Foundation
Ingredients
1 cup raw quinoa
1½ cups water
4 tomatoes, diced
1 small red onion, peeled and finely diced
1 long red chilli, halved, de-seeded, finely chopped
1 garlic clove, peeled and finely chopped
2 large handfuls of coriander, washed and chopped
1 handful of parsley, washed and chopped
60 ml extra virgin olive oil
1 lemon, juiced for 3 tbsp juice
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Cook the quinoa using the absorption method: bring 1 cup of quinoa and1½ cups water to boil in the medium saucepan. Simmer until all the liquid hasbeen absorbed, about 10 minutes.
Pour the cooked quinoa onto a baking tray and allow it to cool slightly.
Combine the tomatoes, red onion, chilli, garlic, coriander, parsley, olive oil andlemon juice in a large bowl and stir to combine.
Stir the quinoa through the tomato and herb mixture.
Transfer to serving platters.
