Ugly Tomatoes with Quinoa

Serves 4


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Made with Preserved Ugly Tomatoes


INGREDIENTS

1 cup organic quinoa
1 jar
Preserved Ugly Tomatoes
bunch of fresh basil
bunch of chard

extra virgin olive oil
Sea salt, to taste

The key to Panzanella is to let it sit for a while before serving.

The key to Panzanella is to let it sit for a while before serving.

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. Strain tomatoes and add basil and mix with quinoa and chard. Add more oil and salt to taste. Enjoy chilled or at room temperature.


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