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Tomato and Cherry Quinoa With Pistachios
This simple tomato and cherry quinoa recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.
👤 Mark Diacono📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Mix the shallots with the lemon juice and leave for ⏱️ 5 minutes.
2
Boil the quinoa in a large pan of salted water for 12–⏱️ 15 minutes until tender, then drain well.
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.
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