6ripe tomatoes, scored100 gmmixed quinoa (see note)175 gm(1 cup) drained canned chickpeas (see note)1celery heart, finely chopped120 gm(1 cup) frozen peas, defrosted½Spanish onion, finely chopped1small bunch spring onions, thinly sliced1 cup(firmly packed) flat-leaf parsley, finely chopped1 cup(firmly packed) mint, thinly sliced2lemons, juice only1lemon, rind only, removed with a peeler, very thinly sliced1 tbspolive oil
Cook quinoa in a saucepan of lightly salted boiling water until just tender (5-6 minutes). Drain, rinse under cold running water and drain well.
Meanwhile, blanch tomatoes in boiling water until skins burst (30 seconds-1 minute), then refresh, drain, peel, coarsely chop, transfer to a large bowl. Add quinoa and remaining ingredients, season to taste and serve.
Note Mixed quinoa is available from select delicatessens. If unavailable, substitute plain, black or red quinoa. If you have time, soak and cook your own dried chickpeas for better texture.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.