RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL
A HEALTHY RECIPE FOR CRISPY ONIONS
Ingredients
½ pound onions, peeled
2 Tbsp extra virgin Greek olive oil
Sea salt and black pepper
Instructions
Preheat the oven to 400 F.
Slice the onions into 1/4 inch and add them into a bowl. Coat them with olive oil and season them with sea salt and pepper. Bake them in a lined baking tray for about 15 minutes, or until they’re crispy golden.
-
1/2
cup
white quinoa
-
3/4
cup
water
-
6
cups
halved cherry tomatoes
-
1
cup
oven-baked onions
see below
-
1/4
cup
fresh lime juice
-
2
Tbsp
extra virgin Greek oil
-
1/2
tsp
ground cumin
-
Sea salt and freshly black pepper
-
Basil leaves
for garnish
-
1
Tbsp
fresh chopped parsley
if desired
-
First, rinse and drain your quinoa using a mesh strainer or sieve. In a small pot, turn the heat medium and lightly toast the quinoa to remove any excess water. Stir as it toasts for a couple of minutes.
-
Next add water, and bring to a boil. Once boiling, reduce heat to low and simmer for about 15 minutes until quinoa is fluffy and the liquid has been absorbed.
-
Prepare the dressing by combining olive oil with fresh lime juice, cumin, salt, and pepper.
-
When your quinoa is ready, fluff with a fork and allow to cool. Combine with tomatoes. Toss salad with the dressing and serve.