Insalta Quinoa e Pomodoro - Quinoa and Tomato Salad

Quinoa is an ancient staple food from the Andes, but a new entry on Western tables. In London quinoa has become increasingly trendy over the last few years. Rich in proteins, minerals and fibres, it’s a gluten-free crop, which looks like a small grain or a tiny lentil, but is neither a cereal nor a pulse. Something in between. It is the perfect, healthy ingredient to accompany any vegetable, meat or fish. 

On its own, I find quinoa quite dull, especially the white variety. I suggest buying either the red or the tricolore one (a mixture of white, red and black). They have a stronger personality, both in terms of texture and flavour.

I like to serve quinoa with plenty of ripe tomatoes and tuna on sunny days. It keeps the best of its fluffy texture and nutty flavour: nourishing and refreshing at the same time.

Tips: rinse the quinoa before boiling it, to remove the bitter saponina, which coats the seeds. Once cooked, drain it at once and dress it soon after.

Insalata Quinoa e Pomodoro - Quinoa and Tomato Salad

800 g ripe plum tomatoes

3 garlic cloves, halved

1 tablespoon oregano

250 g quinoa tricolore 

200 g tuna in oil, drained

4 anchovies in oil
A teaspoon of capers in salt, rinsed
A tablespoon of olives in oil, stoned
A good handful of basil leaves
Extra virgin olive oil
Balsamic vinegar
Sea salt 

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

1. Preheat the oven to 150°C.
2. Halve the tomatoes and arrange them on an oven tray, cut side up. Sprinkle with salt and oregano, drizzle with oil and scatter with garlic. The low temperature will bring out the best of the flavour.
3. Bake for 15 minutes. Leave to cool. Peel and roughly chop.
4. Meanwhile, in a pan, cover the quinoa with 2 litres of cold water. Bring it to the boil, add a pinch of salt and cook for about 15 minutes, until just tender. 
5. Drain the quinoa and arrange it in a large bowl. Add the chopped tomatoes, the capers and the olives and toss to coat.
6. Make your dressing by mixing 1 teaspoon of sea salt, 1 tablespoon of balsamic vinegar and 2 tablespoons of oil. Dress your quinoa with your vinaigrette.
7. In a bowl, with a fork, flake your tuna and arrange it in the centre of a serving dish.
8. Place your quinoa and tomatoes around and dot with the basil leaves.
9. Serve at once.