Salad of Quinoa, Olives and Slow-Roasted Tomato

by Geraldine Holt

An aromatic salad of Essex-grown quinoa grain, serve freshly-cooked and still warm or at room temperature when prepared ahead.

Serves: 4 to 6

Ingredients

• 4 tablespoons olive oil
• 1 shallot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 300 ml/ 10 fl oz dry quinoa grain
• 600 ml/1 pt cold water
• ½ teaspoon ground coriander
• 6-8 large sun-dried or slow roasted tomatoes
• 2 tablespoons green olives, pitted
• 3 tablespoons pine nuts, lightly toasted
• 1 tablespoon coriander leaves, coarsely chopped
• 1 tablespoon chives
• chilli flakes
• salt
• dukah or zatar spice mix to sprinkle on top (optional)

Method

1. Pour the olive oil into a heavy-based pan over moderate heat.
2. Stir in the shallot and celery and cook until soft but not coloured.
3. Add the quinoa and water and bring to the boil, lower the heat to medium and cook, stirring now and again, for 15 minutes or until all the liquid has been absorbed by the grain.
4. Remove the pan from the heat .
5. Meanwhile cut the tomatoes into pieces or strips – I use scissors – and stir into the quinoa with the olives, pine nuts and herbs.
6. Add some chilli flakes and salt if needed.
7. Spoon the mixture into a serving dish and scatter some dukah or zatar spices over the top, if you wish.

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