Summer tomato quinoa salad
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- mint, to garnish
- 1/3 cup red wine vinegar
- 1 capers, chopped
- 4 anchovies
- 1 lemon, cut into 8 slices for garnishing
- 3 Tbsp olive oil, to drizzle
- 4 Rosalina and baby vine tomatoes, selection
- 300 g mini cucumbers
- 2 bulbs Candy striped beetroot, scrubbed and thinly sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using a vegetable peeler, shave the beetroot and cucumber into thin slices. Marinate the beetroot, cucumber and tomatoes in the olive oil, lemon juice, anchovies, capers and red wine vinegar.
- Cook the quinoa according to package instructions. Drain and allow to cool slightly.
- Toss the quinoa with the marinated vegetables, mint and decadent cream cheese bites to serve.
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