It’s been a very busy week, I didn’t have the time for cooking and least of all for publishing any recipe. Due to lack of time, here is a simple simple recipe, and again gluten free! Well, this time I didn’t plan of doing a gluten free recipe, it just happened, I don’t even know why we had some quinoa in the cupboard. We had an avocado, some cherry tomatoes and plums in the fridge and we combined them into a fresh and light tabbouleh.
TOMATO AND PLUM QUINOA SALAD
1 cup quinoa
15 cherry tomatoes
10 small plums
90g bean sprouts
1/2 onion, finely chopped
1 handful of thai basil
1 green chilli
1 tablespoon extra-virgin olive oil
Soak the quinoa in cold water for 10 minutes, then drain it and rinse it under running water briefly. This should remove the saponin which would give the quinoa an unpleasant taste. Put the quinoa in a saucepan, cover with boiling water and cook for 15 minutes.
Finely slice the onion put it in a bowl with some cold water and set aside. Halve, stone and roughly chop the plums. Slice the avocado and seed and finely chop the green chilli and the cherry tomatoes. Chop the thai basil and put all the ingredients in a mixing bowl. Add the bean sprouts. Drain the chopped onion and add it. Season with salt and extra-virgin olive oil.
Add the quinoa to the mixing bowl, stir in another drop of olive oil and then serve.