Ingredients
SERVES 4
– 200 g millet
– 200 g quinoa
– 8 sun-dried tomatoes in oil drained and cut into strips
– 20 cherry tomatoes cut in half
– 2 tbsps. capers in brine drained
– 10 basil leaves – 6 chopped, 4 to garnish
– 2 tbsps. EVO
– 2 pinches of salt
– 2 pinches of black pepper
Directions
Rinse the quinoa and the millet under running water, then drain and, while stirring occasionally, cook them in a pot with 5 cups of salted water for ab. 20-25 minutes. As soon as the grains are cooked, drain and let them cool into a bowl. Right after, combine the quinoa and the millet to both cherry and sun-dried tomatoes, capers and basil. Dress with EVO, salt and black pepper to taste. Pay attention not to over dress the salad as sun-dried tomatoes and capers are pretty salty already. Stir well and let it sit for a while so that all the flavours will well amalgamate. Garnish with basil leaves on top and serve it tepid.
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