Ingredients
- 1 cup quinoa, rinsed (200 g)
- 1 medium red onion, sliced very thinly
- 1 small bunch flat-leaf parsley, coarsely chopped
- 2 handfuls basil leaves, coarsely chopped
- 10-12 oil-packed sun-dried tomatoes halves, drained and chopped (ca. 80 g)
- 2 tablespoons capers (in brine), drained
- 1/4 cup pine nuts, lightly toasted (25 g)
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- sea salt and freshly ground pepper, to taste
- fresh parmesan shavings (optional)
Instructions
- To cook the quinoa, rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cover with 2 cups (500 ml) water.
- Bring to a low boil, then reduce heat to low, cover and simmer until most of the liquid has been absorbed and the quinoa is light and fluffy, about 15 minutes. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Transfer the quinoa to a large serving bowl to cool.
- Once the quinoa has cooled to room temperature, add the red onion, parsley, basil, sun-dried tomatoes, capers and toasted pine nuts to the bowl.
- In a smaller bowl, whisk together the oil, lemon juice, and the pinch of salt and pepper. Drizzle dressing over the salad.
- Give everything a good toss. Taste and add more salt or lemon juice if needed. Serve with parmesan shavings, if desired. Enjoy!
Nutrition
Notes
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