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Tomato Risotto

Tomato Salad with Basil Anchovy Dressing

Pan con Tomate- Bread with Tomatoes

1 cup quinoa
8 medium tomatoes
4 scallions, finely chopped
¼ cup black olives, pitted and finely chopped
2 cloves of garlic, thinly sliced
1 handful of basil, finely chopped
Salt
Olive oil
Marjoram
8 cherry tomatoes

Bring 2 cups of water to a boil, add the quinoa and simmer lightly until the grains have absorbed the liquid and are cooked through.
Bring a pot of water to a boil. Using a paring knife, remove the tomato stem. Mark an x with the knife on the bottom of the tomatoes. Dunk the tomatoes in the water for 30 seconds, and immediately transfer to an ice bath. Peel the tomatoes of their skin, slice in half, and remove the seeds. Chop the tomato flesh in small dice.
In a medium saute pan, heat up a little bit of olive oil and add the garlic. When the garlic is browned, add the scallions and olives and stir a little bit to mix everything together. Add the chopped tomato and season with salt and pepper, and allow to cook for about 2 minutes. Add the cooked quinoa and the basil, and season everything again. Plate the quinoa with a small mold (like a ramekin or small cup) in the middle of the plate. Decorate with halved and/or quartered cherry tomatoes around the edge of the plate, tossed with some olive oil and marjoram.
Serves 4 as a side dish.