Tomato-quinoa spread

Ingredients for 2 servings:

• 150 g quinoa, cooked
• 30 g dried tomatoes
• 1 onion(s), red
• 1 clove(s) garlic
• 1 tbsp olive oil
• 125 ml water (tomato soaking water)
• 1 tbsp almond butter
• 50 g tomato paste, 2-fold concentrated
• ½ tsp smoked paprika powder
• ½ tsp turmeric powder
• ½ tsp basil, shredded
• 1 tsp oregano, shredded
• 1 tsp apple cider vinegar
• ½ tsp sea salt
• ½ tsp pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

vegan

Pour boiling water over the sun-dried tomatoes, soak for about 15 minutes, then drain and reserving the water. Reserve 125 ml of the soaking water. Finely dice the onion and garlic and gently fry in olive oil over medium heat. Combine all ingredients and 125 ml of the soaking water in a tall container and blend with a hand blender until spreadable. Add a little more water if needed. Season to taste. Pour the tomato and quinoa spread into twist-off jars. This makes approximately two 230 ml twist-off jars. It will keep in the refrigerator for about five days.