Tomato and Cherry Quinoa With Pistachios

Ingredients

• 2 shallots, very thinly sliced
• Zest and juice of 1 lemon
• 150g (5oz) quinoa
• 6 Tbsp. extra virgin olive oil
• 400g (14oz) ripe tomatoes, sliced
• 200g (7oz) ripe cherries, pitted
• 80g (3oz) shelled pistachios
• Small bunch of fresh mint, leaves shredded
• Flaky sea salt and freshly ground black pepper

Steps

1. Mix the shallots with the lemon juice and leave for 5 minutes.
2. Boil the quinoa in a large pan of salted water for 12–15 minutes until tender, then drain well.
3. 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.