Quinoa Salad with Tomatoes and Basil
A fresh quinoa salad with tomatoes, red onion and almonds, dressed with a blended basil sauce and served with torn mozzarella.
Ingredients
| 250 g | quinoa |
| — | salt and black pepper to taste |
| 1 bunch | basil |
| 1 | chili pepper |
| 1/4 | lemon |
| 60 ml | extra virgin olive oil |
| 2 | tomatoes |
| 1 head | red onion |
| 50 g | raw almonds |
| 125 g | mozzarella cheese |
Instructions
- Wash the quinoa and boil it in salted water for about 10 minutes.
- Remove the pot from the heat and leave it covered for another 5 minutes, then drain the quinoa and let it cool.
- Blend the basil leaves together with the deseeded chili pepper, the lemon juice, 20 ml cold water, the olive oil, and salt and black pepper to taste.
- Deseed the tomatoes and cut their fleshy part into cubes.
- Cut the onion into strips.
- Chop the almonds lengthwise, toast them briefly in a dry pan, then let them cool.
- Mix the onion with the quinoa, the tomatoes and the basil sauce, and stir well.
- Serve the salad with torn mozzarella and almonds.