Quinoa Salad with tomato chutney

My wonderful friend and bootcamp instructor Kate came round for lunch today and provided the perfect excuse for a healthy lunch.

Over Facebook and twitter discussions we munched on this really simple salad:

Quinoa salad with tomato chutney
Serves 4-6

The chutney
10-12 cherry tomatoes sliced in half
1 onion thinly sliced
A glug of olive oil
A descent glug of balsamic vinegar

1. Put everything into a thick bottomed saucepan and simmer. Cook until reduced and the mixture is gloopy (but not dry). Stir occasionally and leave to cool slightly before serving.

The Salad
200g quinoa
2 radishes thinly sliced
I sweet red pepper thinly sliced
50g pine nuts lightly toasted
2 stalks celery
handful sunflower seeds

1. Rinse the quinoa and cover with water. Bring to the boil and simmer for 15 minutes. Drain and leave to cool. You can either cool the quinoa completely or leave it warm; I left it warm and then mixed in the other ingredients.

2. Toss the quinoa with all the other ingredients and add a little olive oil and season to taste. Put the chutney on top and serve. This salad would be lovely with a sourdough bread but we were being virtuous and had it with fizzy water.