Spicy quinoa salad with tomato

Ingredients for 2 servings:

• 250g quinoa
• 6 large tomatoes
• 1 bunch of parsley
• 1 bunch of spring onions
• 50 ml oil
• 5 tbsp Ajvar, hot
• 4 tsp tomato paste
• ½ lemon(s), juice
• 1 chili pepper(s)
• Salt
• 1 cup of yogurt
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian and low carb – tastes good cold and warm

Rinse the quinoa thoroughly in a very fine sieve under running water. If you have a rice cooker, this is ideal for cooking quinoa. Add twice the amount of water per cup of quinoa and turn on the rice cooker. If you don’t have a rice cooker, you can also use a regular pot with the same ratio. Stir the quinoa occasionally and simmer in a regular pot for about 15 minutes, until the quinoa grains are “al dente.” In the meantime, wash the tomatoes and cut them into small pieces. Wash the spring onions and slice them into rings. Finely chop the parsley and set everything aside. In a small bowl, mix the oil, ajvar, and tomato paste. Finely chop the chili pepper (with or without seeds is up to you; I like to leave the seeds in—it makes it a bit hotter) and add it to the oil mixture. Place the cooked quinoa in a large bowl and stir in the tomatoes, spring onions, and parsley. Then add the oil mixture and stir everything together again. Finally, season with lemon juice (1/2 lemon is usually enough) and salt. If you like, you can also make a refreshing dip with yogurt and chives—it’s especially great in summer! The salad can be eaten hot or cold, so it’s perfect for a large group of guests.