Quinoa and Tomato Salad with Toasted Walnuts

This is a cheery light meal with bright flavors of tomato and basil. The toasted walnuts add texture and crunch. The dressing is sweet and aromatic without added oil. This meal travels well for lunches or picnics and will keep in the fridge in an airtight container for a few days. Keep the toasted walnuts aside until ready to serve.

Equipment

Food Processor

Pot with lid

Yield

Serves 4 as a main or 6-8 as a side dish

Ingredients

1 ½ cups Quinoa well rinsed

3 cups low sodium vegetable stock

1 ¼ cups (100g) walnuts

2 Tbsp Agave Nectar

2 cloves of garlic

2 Tbsp Dijon (try for sugar free)

¼ cup of Red Wine or Balsamic vinegar

½ cup (tightly packed) fresh basil leaves plus more for garnish

1 cup plum or cherry tomatoes sliced in half or quarters

Salt and Pepper to taste

Directions

For the Quinoa

1. Boil 3 cups of stock in pot with lid
2. Add quinoa bring to a boil.
3.  Reduce heat and cover for 20-30 minutes stirring occasionally until all the liquid is absorbed and the quinoa is light and fluffy. Set aside.

For the dressing

1. In a food processor add agave, garlic, Dijon, vinegar, and basil. Pulse just until the basil is shredded, but still intact.30-45 seconds.

To toast the walnuts

1. Place in a dry pan over medium heat for 3-4 minutes stirring constantly. Remove from heat. They will continue to brown from the retained heat for another few moments.

To Finish

1. Combine the quinoa, dressing and tomatoes in a serving bowl.
2. Refrigerate until cold.
3. Garnish with toasted walnuts and torn fresh basil leaves. Serve.

For further information on the amazing recipes on BN2 Fitness, contact Mary Catherine Anderson at:

MC@marycatherineanderson.com