RECIPE: Pickled tomato & quinoa salad

Packed with bold flavours, this unusual salad is served in jars making it brilliant for picnics or to pop in your lunchbox for work

31 January 2016 - 02:00 By Callie Maritz & Mari-Louis Guy
Pickled tomato & quinoa salad.
Pickled tomato & quinoa salad.
Image: Justin Patrick

Serves: 6

Difficulty: Easy, 30 minutes plus extra for chilling


125ml (½ cup) olive oil

5ml (1 tsp) fennel seeds

2 garlic cloves, minced

15ml (1 tbsp) mustard seeds

5ml (1 tsp) pickling spice

250ml (1 cup) apple cider vinegar

125ml (½ cup) water

45ml (3 tbsp) sugar

800g-1kg assorted tomatoes, thickly sliced

Coarse salt

Fresh herbs of your choice

85g (1/2 cup) quinoa


1. Heat the oil in a small saucepan over moderate heat and fry the fennel seeds and garlic until fragrant, about 3 minutes. Set aside.

2. In a separate saucepan, combine the mustard seeds, pickling spice, vinegar, water and sugar. Stir over moderate heat until the sugar has dissolved.

3. Combine the contents of the 2 saucepans and allow to cool.

4. Layer the tomato slices in sterilised jars. Add salt and fresh herbs of choice, then pour over the pickling liquid, seal and refrigerate until ready to use.

5. Serve with quinoa, cooked according to package instructions.