Quinoa and roasted tomato salad
This salad is picnic perfection – it travels really well and tastes best at room temperature. It’s basically a meal in itself, so you could serve it on its own or as a bed for barbecued lamb chops and sausages.
Ingrediënten
- ¼ cup 60 ml olive oil
- 3 brown onions thinly sliced
- ½ cup 75 g pepitas (pumpkin seeds)
- ½ cup 65 g slivered almonds
- ½ cup 75 g dried cranberries
- 2 cups 400 g tri-colour quinoa
- 500 g 1 lb 2 oz cherry tomatoes on the vine
- 150 g 5½ oz crumbled feta cheese
- 1 handful parsley leaves roughly chopped
DRESSING
- ¼ cup 60 ml extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
Instructies
- Preheat the oven to 180°C (350°F).
- Heat half of the olive oil in a large frying pan over medium–low heat.
- Cook the onion, stirring often, until it is soft and caramelised (about 20 minutes).
- Tip the onion into a large bowl.
- Wipe out the frying pan, add the pepitas and almonds and toast over medium heat for a few minutes or until golden.
- Tip the seeds and nuts into the bowl with the onion and add the cranberries.
- Cook the quinoa in a saucepan of boiling salted water for 10 minutes or until tender.
- Drain the quinoa and set it aside in the sieve.
- Meanwhile, put the tomatoes in a roasting tin and drizzle them with the remaining olive oil.
- Bake for 20 minutes or until the tomatoes are soft and beginning to split.
- For the dressing, whisk the olive oil, vinegar and mustard together until combined.
Notes / Tips / Wine Advice:
the quinoa into the bowl with the onion and nut mixture. Pour in the dressing and gently toss with your hands to combine. Transfer the salad to a serving platter, place the tomatoes on top and scatter with the feta and parsley. Serve at room temperature.
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