Harvest '15 is still going and only getting stronger! With all these extra tomatoes lying around the kitchen, we just have to eat 'em up (especially the ones that don't make it to the jars). With all these extra tomatoes, we decided to cook up some quinoa with fresh herbs & veggies for lunch. Why not? Enjoy this recipe...we sure did!

Fresh Tomatoes & Quinoa Salad

Serves 4


1 cup organic quinoa
2 heirloom tomatoes
bunch of fresh basil
bunch of chard

extra virgin olive oil
Salt to taste

PREPARATION:

Rinse the quinoa in a mesh strainer (this helps remove the natural bitterness of the quinoa). Add to 2 cups water in a small saucepan and bring to a boil. Simmer for 15-20 min. Let stand for 5 min and fluff. Add some olive oil and let cool to room temperature. Meanwhile, bring about a quart of water to a boil in a medium pot. Rinse and roughly chop the chard into bite-size pieces. When the water comes to a boil, blanche the chard for 2-3 minutes. Then run it under cold water in a strainer. Remove all water and set aside. Roughly chop tomatoes and basil and mix with quinoa and chard. Add more oil and salt to taste. Enjoy chilled or at room temperature. (insert cheeky end message)

Fresh, delicious & nutritious!


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