Seasonal tomato & quinoa salad

Seasonal tomato & quinoa salad

Arco iris salad

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Like most salads, this one is contingent on being super fresh. Make sure you use the most beautiful fresh tomatoes, avocado and asparagus possible. We love this salad, especially because when plated it’s just this side of too beautiful to eat.

Ingredients

Quantity Ingredient
100g tricolour quinoa, rinsed, (or any quinoa you have available)
1 bunch asparagus, woody ends snapped off, (about 12 spears)
olive oil, for drizzling
2 large black tomatoes, cut into wedges
10 red cherry tomatoes, halved
10 yellow cherry tomatoes, halved
1 avocado, diced
small handful Pickled onions (& other stuff)
Smashed basil dressing
handful cos lettuce leaves, to serve
small handful basil leaves, to serve

Method

  1. Place the rinsed quinoa in a small saucepan with a pinch of salt and 185 ml cold water. Bring to the boil uncovered then, once boiling, cover and reduce the heat to a low simmer. Cook for 8–10 minutes, until the liquid has been absorbed and the quinoa is cooked through.
  2. Drizzle the asparagus with olive oil and sprinkle with a little salt and pepper. Heat a chargrill pan over high heat and grill the spears until dark char marks appear all over.
  3. Transfer the asparagus to a bowl and add the tomatoes, avocado and pickled onion. Drizzle over enough basil dressing to lightly coat and toss to combine.
  4. Arrange a few lettuce leaves in a serving bowl and top with the salad to the side. Scatter over a few basil leaves and serve.
Tags:
Vegan
Plant-based
Vegetarian
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