COOK OR CREATE
Tomato salad with herbed Avocado
½ cup quinoa, rinsed under running water in a fine mesh colander
2 garlic cloves, pressed or minced
2 tsp olive oil
4 cups arugula
2 radishes, sliced into super thin strips or rounds
200g Cherry Burst tomatoes, quartered
3 tbs sunflower seeds
¼ cup olive oil
1 lemon zested and juiced
1 tsp dijon mustard
½ tsp honey
Salt and lots of freshly ground black pepper
1 large avocado, diced
1 small lime or lemon, juiced
3 packed tbs fresh herbs, like mint and cilantro, finely chopped
½ tsp ground coriander
⅛ teaspoon sea salt
To cook the quinoa: In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.
To toast the sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
To make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice and zest, mustard and honey until emulsified. Season with sea salt and black pepper, to taste.
To prepare the avocado: In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, coriander and sea salt.
Assemble the salads: Divide the arugula, tomatoes and quinoa between two mason jars. Drizzle lightly with vinaigrette (you will have leftover vinaigrette) and toss to coat. Divide the radishes between the two jars. Top with a sprinkling of sunflower seeds and good hearty serving of the herbed avocado. Serve!