Tomato Quinoa is a refreshing vegan salad, perfect as a side dish for 4-6. It also works as a lunch dish in a wrap or with fresh bread.

INGREDIENTS:

1/2 cup frozen baby peas
250g raw broccoli
1 tablespoon tahini
1/4 cup lemon juice
1/4 cup pinenuts
1 teaspoon lemon pepper (I used Masterfoods)
3 cups cooked quinoa (cooled, I usually have this in the fridge as part of weekly food prep)
500g multi coloured cherry tomato varieties ( 2 x 250g punnet)
1/2 cup pepitas
6 sprigs coriander
6 sprigs mint

TOOLS:

Food Processor

METHOD:

1. Steam broccoli, cook till just a touch past crunchy, around 5 mins.
2. Add peas, around 3 minutes into broccoli cooking time, as they only need two minutes of steaming.
3. Take off heat and blanch (put in a bowl of cold water and ice) to stop cooking process.
4. Drain broccoli and peas.
5. Place in food processor with tahini, lemon juice, lemon pepper and pine nuts.
6. Pulse to a smooth hummus type texture.
7. Place in a bowl and stir through quinoa.
8. Mix well.
9. Cut up tomatoes and finely chop mint and coriander.
10. Add to quinoa mix with pepitas.
11. Stir through all ingredients and serve.

I like my salads quite lightly dressed and this one has a very subtle flavour of pea and broccoli. Freshly cracked pepper adds to the flavour. Served in a wrap or on fresh bread this is a great lunch dish. It also works really well as a side dish.

Recipe by Catherine Carr 

Print