Here's the first one:
Red Quinoa & Sun-Dried Tomato Salad
- 11 ripe vine grown organic tomatoes (or 3/4 cup sun-dried tomatoes)
- 2 tablespoons of basil, finely chopped
- 2 cups of cooked red quinoa, chilled
- 1 cup of halved cherry tomatoes
- 1 1/2 tablespoon walnut oil
- 1 tablespoon mirin (rice vinegar)
- 1 tablespoon agave syrup
- 1 teaspoon apple cider vinegar
- sea salt
- olive oil
-Slice vine ripened tomatoes in half, scoop out all seeds and slice into 3/4 inch pieces
-Place on pan for baking with skin side down and sprinkle liberally with sea salt
-Let the slices sit with the salt for 10 minutes, it will help to dry out the pieces and shorten your baking time
-Preheat oven to 150 degrees (i used a toaster oven since our conventional oven didn't go that low)
-Drizzle olive oil over slices and bake for 6-8 hours, or until they have dried out! * these can be stored in a jar with olive oil and used on sandwiches, in pasta dishes, on salads, with couscous... they're perfect with pretty much anything!
-Place the sun-dried tomatoes in the fridge to chill.
For the Dressing:
-In a small mixing bowl combine walnut oil, mirin, agave syrup, apple cider vinegar and 1 tsp of sea salt
-In a medium serving bowl combine quinoa, cherry tomatoes, basil, 3/4 cup of chilled sun-dried tomatoes, and dressing.
-Mix well. Serve immediately, preferably at your own backyard picnic. enjoy!
Recipe from Sarah at A House in the Hills.