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Quinoa Salad With Moonblush Tomatoes And Nuts

RobertMcDiarmid's picture
Ingredients
  Moonblush tomatoes 1 Pound
  Salt To Taste
  Olive oil 2 Tablespoon
  Fresh thyme 2 Tablespoon
  Fresh basil 2 Tablespoon
  Champagne vinegar 2 Tablespoon
  Raisins 1⁄2 Cup (8 tbs)
  Craisins 1⁄2 Cup (8 tbs)
  Quinoa grain 2 Cup (32 tbs)
  Chicken broth 3 Cup (48 tbs)
  Cucumber 2 Medium, dice
  Orange juice 1⁄2 Cup (8 tbs)
  Orange zest 2 Tablespoon
  Cumin 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 450 degrees Fahrenheit.
2. In a bowl, add the moonblush tomatoes, salt, 1 tablespoon of vinegar, 1 tablespoon of olive oil, thyme and basil.
3. Pop into the oven and turn off the oven and leave overnight or 3-10 hours.

MAKING
4. In a pan, boil chicken broth.
5. Add the quinoa grain, simmer and let it be for 20 minutes.
6. In a bowl, add a tablespoon of champagne vinegar, 1 tablespoon of olive oil, raisins, craisins, cucumber, orange juice, zest and cumin and toss together.
7. Add the tomato mix and 1/4 cup of quinoa at a time and toss.
8. Cover with a wrap and refrigerate for a few hours.

SERVING
9. Plate and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Salad
Ingredient: 
Tomato
Servings: 
5
Quinoa Salad with Moonblush Tomatoes and Nuts is a beautiful appetizer cum side dish. This is a nice salad for those who are allergic to gluten. Watch this colorful dish being prepared in this video and you can make you own. Happy Cooking!

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