Quinoa semi-dried tomatoes braai salad

For more of the best braai salad recipes click here! more recipes…

Ingredients

• 1.4L vegetable stock
• 2 cups (400g) white quinoa, rinsed, drained
• 1 red onion, thinly sliced
• 1 each witlof (Belgian endive) and cos lettuce, leaves separated
• 1 Lebanese cucumber, thinly sliced
• 1 avocado, sliced into thin wedges

DRIED CHERRY TOMATOES

• 1 bunch thyme, leaves picked
• Finely grated zest of 1/2 an orange
• 1/4 tsp caster sugar
• 250g cherry tomatoes, halved

LIME & CORIANDER DRESSING

• 1 egg yolk
• Juice of 2 1/2 limes
• 1 tbs white wine vinegar
• 1 tsp honey
• 2/3 cup (165ml) grapeseed oil
• 1/4 cup (60ml) olive oil
• 1 bunch coriander, leaves picked, finely chopped
• Pinch each of ground cumin and cayenne pepper

Directions

1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
2. For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
3. For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
4. To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
5. Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.