with baked tomatoes, pickled onions and roasted almonds

  • 60 min
  • 2 pers
Recipe by Ditte Ingemann


  • 2 dl white quinoa
  • 1 bundle of fresh basil
  • 1 pcs avocado
  • 1 tbsp Earth Control Roasted & Salted Almonds

Pickled red onions

  • 2 pcs red onions
  • 1/2 dl apple cider vinegar
  • 1/2 dl water
  • 1 tsp salt
  • 3-4 tbsp coconut sugar (possibly ordinary sugar)
  • Black pepper

Baked Tomatoes

  • 500 g Small tomatoes
  • 1 tbsp olive oil
  • Salt & pepper


  • 4 tbsp olive oil
  • 1/2 lemon, the juice from here
  • 1 tsp coarse mustard
  • Salt & pepper


Baked tomatoes; Halve the tomatoes and place them in a ovenproof dish. Season with salt and pepper and sprinkle a little oil on the tomatoes. Bake them in the oven at 125 degrees warm air for approx. 1 hour. Boil the quinoa as directed on the bag and cool.

Pickled red onions; Arrow the red onions, cut them into thin slices and place them in a jam. Pour vinegar, water, salt, sugar and pepper into a pan. Give it a boil. Pour over the onions and refrigerate. Let the onions pull for a few hours.

Finely chop basil and cut the avocado into cubes. Carefully turn it around in the cooled quinoa with the oven-baked tomatoes and add the pickled red onion as well.

Dressing: Stir in olive oil, lemon juice, mustard, salt and pepper and spread the dressing over the salad. Top with coarsely chopped lettuce almonds and garnish with some extra pickled red onion.


Our almonds are carefully selected from the USA where the warm climate gives them good growth conditions. The almond tree is a smaller, deciduous tree that becomes productive and bears fruit after 5 y[...]
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