Middle Eastern Quinoa and Cherry Tomato Salad
Ingredients
- 1 cup tricolour quinoa, rinsed and drained
- 90ml olive oil
- 1 ½ tbsp ras el hanout - 300g cherry tomatoes - 2 red onions, thinly sliced - 1 tsp cumin seeds, toasted and lightly crushed in a mortar and pestle - 50g roasted almonds, roughly chopped
- 15g coriander leaves, roughly chopped
- 15g mint leaves, roughly torn - 15g parsley leaves, roughly chopped
- 1 lemon, 1 tsp of grated zest and 1 tbsp juice
- Salt and black pepper
Method
1. Cooke the rinsed quinoa in 2 cups of water and a little salt. Bring to the boil and gently simmer until the water has been absorbed. Remove from heat and cover saucepan with a lid to steam.
2. Put 1 tbsp of oil into a large frying pan and place on high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times, until they start to brown and split. Remove from the pan, sprinkle with a pinch of salt, and set aside in a bowl with juices. Wipe the frying pan clean.
3. Fluff the quinoa and stir through 1 tbsp of the ras el hanout. Cover with lid.
4. Add the remaining 3 tbsp of oil to the frying pan and put on medium high heat. Add the onions and remaining ½ tbsp ras el hanout and a pinch of salt, fry for 10-12 minutes, stirring until dark golden brown and soft. Remove from heat and set aside to cool.
5. Transfer the quinoa to a large bowl, add the onion and stir. Add the cumin seeds, almonds, most of the herbs, lemon zest, juice and lots of pepper, mix gently.
6. Transfer to a serving platter and top with cherry tomatoes and sprinkle with remaining herbs