CookEat Recipe
Tomato and Courgette Quinoa Salad
Chilled quinoa, tomato, courgette and artichoke hearts are tossed with mint and oregano vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Weigh quinoa dry, rinse and simmer in 750 ml water for its package time, usually 12–15 minutes, until tender. Drain excess, spread in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Use 120 g canned artichoke hearts, drained and quartered. Wash and dice tomato, thinly slice courgette, chop mint and cut washed lemon into wedges. Whisk all olive oil and vinegar with dried oregano and mint.
Step 3
Toss chilled quinoa and vegetables with three quarters of dressing. Arrange two generous portions, spoon remaining dressing around the plate and serve with lemon. Keep refrigerated until serving.
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