Quinoa salad with semi-dried tomatoes and salad greens

Name: Quinoa salad with semi-dried tomatoes and salad greens
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6
Ingredients: 1.4L vegetable stock; 2 cups (400g) white quinoa, rinsed, drained; 1 red onion, thinly sliced; 1 each witlof (Belgian endive) and cos lettuce, leaves separated; 1 Lebanese cucumber, thinly sliced; 1 avocado, sliced into thin wedges; 1 bunch thyme, leaves picked; Finely grated zest of 1/2 an orange; 1/4 tsp caster sugar; 250g cherry tomatoes, halved; 1 egg yolk; Juice of 2 1/2 limes; 1 tbs white wine vinegar; 1 tsp honey; 2/3 cup (165ml) grapeseed oil; 1/4 cup (60ml) olive oil; 1 bunch coriander, leaves picked, finely chopped; Pinch each of ground cumin and cayenne pepper

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25m

1h 40m

Quinoa salad with semi-dried tomatoes and salad greens

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Oct 01, 2017

The perfect salad to serve at your next weekend barbecue.

1.4L vegetable stock
2 cups (400g) white quinoa, rinsed, drained
1 red onion, thinly sliced
1 each witlof (Belgian endive) and cos lettuce, leaves separated
1 Lebanese cucumber, thinly sliced
1 avocado, sliced into thin wedges

Dried cherry tomatoes

1 bunch thyme, leaves picked
Finely grated zest of 1/2 an orange
1/4 tsp caster sugar
250g cherry tomatoes, halved

Lime & coriander dressing

1 egg yolk
Juice of 2 1/2 limes
1 tbs white wine vinegar
1 tsp honey
2/3 cup (165ml) grapeseed oil
1/4 cup (60ml) olive oil
1 bunch coriander, leaves picked, finely chopped
Pinch each of ground cumin and cayenne pepper

Method

1.

Preheat oven to 100°C. Grease a baking tray and line with baking paper.
2.

For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
3.

For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
4.

To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
5.

Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.