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.
RATING
SERVES
4
PREP TIME
20 min
COOK TIME
15 min
Ingredients
- 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
Instructions
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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.
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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.
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Prepare the dressing by combining olive oil with fresh lime juice, cumin, salt, and pepper.
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When your quinoa is ready, fluff with a fork and allow to cool. Combine with tomatoes. Toss salad with the dressing and serve.
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