Quinoa Salad with Garlic and Ginger Roasted Tomatoes and Almonds
Made enough salad for 3, but not enough tomatoes. Cook more. You will eat them.
4 large tomatoes
3 cloves garlic
good size knob of ginger
3 tablespoons extra virgin olive oil
1 fresh or dried chilli, cut in half lengthwise
½ tablespoon palm sugar or dark brown sugar
200 g Quinoa
50 g whole blanched almonds
½ red pepper, finely chopped
10 g fresh mint, (weight with stalks)
15 g fresh coriander (weight with stalks)
Handful of salad leaves
sea salt and freshly ground black pepper
1. Preheat oven 150 C/Gas 2. Cut the tomatoes in half across their middles and lay cut side up in a baking dish or tin. Slit the chilli lengthwise and tuck underneath toms.
2. Peel and crush the garlic and peel and very finely chop the ginger and place both in a small bowl. Stir in the oil and season with salt and pepper. Drizzle this over the tomatoes, sprinkle evenly with the sugar. Place in oven and cook for about 2 hours, (check every now and then) or until shrivelled and an intense red colour.
3. Rinse the quinoa with cold water in a sieve and tip it into a pan. Add a pinch of salt and saffron, cover with 1 litre of cold water, bring to a boil, cover, reduce heat and simmer very gently until the water has been absorbed. About 15 minutes.
4. Place the almonds onto a baking tray and pop in oven and toast for 5-8 minutes or until golden brown. Set aside.
5. Finely chop the red pepper and roughly chop the leaves of the mint and coriander and tip all into a large serving bowl with the salad leaves.
6. When the quinoa is ready tip into the serving bowl, season with more salt and pepper and toss well together. Drop the tomato halves ontop and drizzle over any of the resulting oil and juices.