Sort ingredients
leekottner
QR Code
Listen
Pdf
Mix the shallots with the lemon juice and leave for 5 minutes.
Boil the quinoa in a large pan of salted water for 12–15 minutes until tender, then drain well.
Spread the quinoa over a large serving platter and drizzle with half the olive oil. Arrange the tomatoes and cherries on top, sprinkle over the lemon zest and season with salt and pepper. Scatter with the shallots and lemon juice, followed by the pistachios and mint. Drizzle the remaining olive oil over the salad to serve.