This simple tomato and cherry quinoa recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find. A mix of size, color and flavor works really well, but if you have a bowlful of one excellent variety such as Gardeners’ Delight or Honeycomb, don’t hesitate. The quick-pickled shallots are a wonderful thing: make them once and you’ll find any number of uses for them.
This recipe was excerpted from ‘Vegetables: Easy and Inventive Vegetarian Suppers’ by Mark Diacono. Buy the full book on Amazon. Get more summer tomato recipes →
Ingredients
2
150
6
400
200
80
Need to make a substitution?
Preparation
Step 1
Mix the shallots with the lemon juice and leave for 5 minutes.
Step 2
Boil the quinoa in a large pan of salted water for 12–15 minutes until tender, then drain well.
Step 3
Spread the quinoa over a large serving platter and drizzle with half the olive oil. Arrange the tomatoes and cherries on top, sprinkle over the lemon zest and season with salt and pepper. Scatter with the shallots and lemon juice, followed by the pistachios and mint. Drizzle the remaining olive oil over the salad to serve.
