Tricolore Quinoa Salad from The Quinoa Cookbook by Penny Doyle
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 ...
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Skillet
- Oven
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pepper mill
- Garlic press
- Serving bowl
- Spoon
Ingredients
- salt
- ground black pepper
- cured Italian meats and ciabatta bread, to serve
- 2 1/2 ml/½ tsp Dijon mustard
- 45 ml/3 tbsp pine nuts
- 50 g/2 oz sun-dried tomatoes, rehydrated in boiling water for 2 hours
- 75 g/3 oz/½ cup pearl quinoa
- 90 ml/6 tbsp balsamic vinegar
- 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
- 1 garlic clove, crushed
- 45 ml/3 tbsp olive oil
- 25 g/1 oz fresh basil leaves
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