Roasted Tomato and Quinoa Super Seed Salad

For this recipe, you’re going to make your own sundried tomatoes but quickly, and in the oven. Start with about a dozen campari tomatoes, or another type, smallish to medium sized (not as small as cherry tomatoes) and halve them. Arrange them on a baking sheet, on some greaseproof paper, flesh side down. Sprinkle them with salt, pepper, brown sugar and olive oil and allow to roast in the oven at medium-high temperature for at least an hour. Let as much of the moisture as possible leave the tomatoes so that they take on a shrunken and slightly blackened appearance. You can also dice some small shallot onions, into rounds and roast them along with the tomatoes.

Toss

-Some heaped handfuls of fresh rocket leaves
-The roasted tomatoes and onions, cooled off
-1/4 to 1/2 cup of cooked black or red quinoa, cooled off
-Sprouted mung beans
-Crumbled soft feta

Drizzle

Lemon juice, olive oil, salt and pepper

Sprinkle

Any seeds you’ve got in stock, pumpkin, sunflower, chia work best.

Finish

Crispy salad onions. (An absolute favourite of mine, and a compulsory pantry item. Find them near the salad dressing in most decent grocery stores or with the condiments in Asian grocery stores.)

IMG_5927

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s