Ingredients
For the quinoa
- 1 cup quinoa (180g)
- 1¼ cup water (300ml)
- zest from ½ a lime
For the confit cherry tomatoes
- 100 g cherry tomatoes cut in half
- 4 tbsp olive oil
- 1 bayleaf
- 1 garlic clove crushed
- Salt and pepper
For the spinach
- 100 g baby spinach nicely washed
- 2 tbsp olive oil
- Salt to taste
- 1 garlic clove crushed
For the mushrooms
- 200 g sliced mushrooms
- 2 tbsp olive oil
- Salt and pepper
To finish
- 50 g almonds toasted in a preheated oven at 180°C/350°F for 5 minutes and chopped
For the dressing
- 1 tsp Dijon mustard
- Salt and pepper
- Juice from 1 lime
- 4 tbsp olive oil
Instructions
For the quinoa
- Wash the quinoa thoroughly by placing it in a colander and under running water until the water runs clear.
- Place the quinoa in a pot with the zest and water over high heat. Once it boils, reduce the heat to a minimum and put a lid on the pot. Stop the cooking process when it's dry, about 15-20 minutes later. Use a fork to mix and fluff up the quinoa.
For the cherry tomatoes
- Cut the cherry tomatoes in half and mix them with the other ingredients.
- Roast them in a preheated oven at 200°C for 20-30 minutes or until they're soft and starting to become golden.
For the spinach
- Preheat the oven to high heat. Add the olive oil, garlic clove and spinach leaves. Immediately add the salt as well to keep the leaves green.
- Mix constantly until the leaves are soft and remove them from the pan. This will take about 30 seconds.
- Once cooled down, squeeze them to remove the excess of liquid. Chop them up with a knife and mix them with the quinoa.
For the mushrooms
- Preheat a pan to high heat and add the olive oil and mushrooms. Leave them still to allow them to become golden. Mix them every 2 minutes to allow them to become evenly golden. Add salt and pepper.
For the dressing
- Use a whisk to mix the mustard with the lemon juice, salt and pepper.
- Add the olive oil in a drizzle while whisking.
To serve
- Wait for everything to cool down before serving.
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