Tomato & Quinoa Salad With Salsa Verde

There are more than 120 known varieties of quinoa. Though technically a seed, Quinoa is classified as a wholegrain and is a good source of plant protein and fibre. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.

Ingredients: 

• 1 cup cooked quinoa
• 1 cup halved cherry tomatoes
• 2 cups baby spinach leaves
• 2 cups mixed salad leaves
• 1 cup snow beans, steamed
• ½ Spanish onion, thinly sliced
• 1 bunch trimmed broccolini, steamed  

Salsa Verde: 

• 1 large bunch of mixed soft herbs, parsley, mint and basil
• Juice of 1 large lemon
• ½ cup cold pressed olive oil
• 1 jalapeno, ribs and seeds removed
• 1 garlic clove (optional) 
• Pinch of salt 

Method:

1. Cook the quinoa in advance if you can – it tastes best when it’s had a few hours to cool.
2. Mix all ingredients for the salad into a large salad bowl.
3. Make the dressing by combining all the ingredients for the Salsa Verde into a good high-speed blender and blend until creamy and smooth. 
4. Pour dressing over salad, toss salad until dressing is mixed throughout. Season with more salt if needed. 
5. Serve as a side or main dish. Enjoy! 

Notes: You can add chicken in this salad or any other greens you like. I have made it with zucchini, asparagus, pine nuts, bean sprouts, shallots etc. 

Serves 2-4