Tricolore Quinoa Salad

Name: Tricolore Quinoa Salad
Yield: Serves 4
Ingredients: 50 g/2 oz sun-dried tomatoes, rehydrated in boiling water for 2 hours; 25 g/1 oz fresh basil leaves; about 20 cherry tomatoes, or 8 ripe plum tomatoes, cut in half; 225 g/8 oz fresh mozzarella cheese, chopped or torn into small pieces; salt and ground black pepper; cured Italian meats and ciabatta bread, to serve; 90 ml/6 tbsp balsamic vinegar; 2.5 ml/½ tsp Dijon mustard; 45 ml/3 tbsp olive oil; 45 ml/3 tbsp pine nuts; 75 g/3 oz/½ cup pearl quinoa; 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This is a quinoa-rich variation of the classic Italian salad. The unmistakable flavours and smells of ripe tomatoes instantly recalls the Mediterranean climate. Good-quality sun-dried tomatoes are restored to plumpness after soaking. Complemented by fresh tomatoes, this is a perfect salad for al fresco dining on summer nights.

Ingredients

45 ml/3 tbsp pine nuts
75 g/3

Starter
Dinner
Gluten-free
Summer

Method

Dry-fry the pine nuts in a heavy frying pan, stirring all the time, for about 4-5 minutes until lightly browned. Be careful the pine nuts don’t scorch. Set aside to cool.
Cook the quinoa in 250 ml/8