ENSALADA DE TOMATE MADURO CON QUINOA, CEBOLLA CRUJIENTE Y ALBAHACA

Ingredientes

• 1/2 cup white quinoa
• 3/4 cup water
• 6 cups halved cherry tomatoes
• 1 cup oven-baked onions (see below)
• 1/4 cup fresh lime juice
• 2 Tbsp extra virgin Greek oil
• 1/2 tsp ground cumin
• Sea salt and freshly black pepper
• Basil leaves (for garnish)
• 1 Tbsp fresh chopped parsley (if desired)

Preparación

1. 1

   First, rinse and drain your quinoa using a mesh strainer or sieve. In a small pot, turn the heat medium and lightly toast the quinoa to remove any excess water. Stir as it toasts for a couple of minutes.

2. 2

   Next add water, and bring to a boil. Once boiling, reduce heat to low and simmer for about 15 minutes until quinoa is fluffy and the liquid has been absorbed.

3. 3

   Prepare the dressing by combining olive oil with fresh lime juice, cumin, salt, and pepper.

4. 4

   When your quinoa is ready, fluff with a fork and allow to cool. Combine with tomatoes. Toss salad with the dressing and serve.