Quinoa Salad with Sun-Dried Tomatoes

105

Ingredients:

• Quinoa – 235 gms
• Water – 500 ml
• Sun-Dried Tomatoes – 10 (in oil, drained)
• Feta Cheese – 50 gms, crumbled
• Spring Onions – 2, white parts, chopped
• Mixed Fresh Herbs – 20 gms, chopped (basil, flat-leaf parsley, coriander)
• Stoned Black Olives – 50 gms, chopped

For the Dressing:

• Roasted Tomato Oil – 5 tblsp
• Fresh Lemon Juice – 3 tblsp
• Garlic – 1 clove, crushed
• Salt and Pepper

Method:

1. Put the quinoa in a medium sized saucepan and cover with the water.
2. Bring to the boil, then reduce the heat, cover and simmer over a low heat for 15 minutes.
3. Drain if necessary.
4. Rinse the grains thoroughly in a fine-mesh sieve and drain.
5. In a medium saucepan, bring the water to the boil over a high heat, stir in the quinoa and return to the boil.
6. Lower the heat, cover and simmer for about 15 minutes or until all the liquid has been absorbed.
7. Remove from the heat, fluff up the quinoa with a fork and transfer to a bowl.
8. Leave to cool a little.
9. Leave the quinoa to cool slightly before combining with the remaining ingredients in a salad bowl.
10. Whisk the dressing ingredients together, pour over the quinoa, toss and serve.