For this deceptively simple salad or starter to work, the tomatoes must be at room temperature and very ripe. Likewise, the quinoa which gives the salad substance should be warm.
Ingredients
- 12 tomatoes, medium, very ripe and cut into quarters
- 200 g salted cashew nuts, whole
- 500 g roughly cooked quinoa
- 4.5 tbsp extra virgin olive oil
- 2.5 tbsp balsamic vinegar
- salt and freshly ground black pepper, freshly ground
- 100 g Parmesan cheese, finely grated
Instructions
- Place the tomatoes into a bowl and mix with the cashews.
- Add the cooked, warmed quinoa and mix lightly.
- Add the oil, vinegar and season well with salt and pepper and lightly mix.
- Spoon into bowls.
- Sprinkle over the grated cheese and serve straight away.
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Notes
Nutrition Facts
Simple Quinoa Cashew Tomato Salad (Essential Gluten-Free)
Amount per Serving
Calories
749
% Daily Value*
Fat
49
g
75
%
Saturated Fat
11
g
69
%
Cholesterol
17
mg
6
%
Sodium
438
mg
19
%
Potassium
1406
mg
40
%
Carbohydrates
60
g
20
%
Fiber
9
g
38
%
Sugar
15
g
17
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
