Ingredients:
| 2 cup | Water |
| 1 cup | Quinoa |
| 1 tsp | TUMIX® Chicken Stock |
| 3 nos | Shallot, diced¬¬ |
| 4 tbsp | Rice vinegar |
| Som | Parsley, chopped |
| ½ cup | Olive oil |
| Som | AJI-SHIO® Flavoured Black Pepper, to taste |
| 2 tsp | Salt |
| Some | Lettuce, cut into |
| 1 no | Tomato, sliced |
| 1 can | Sardine, in chilli oil |
| 7 nos | Black olive, sliced |
Method
1. Bring water, quinoa and TUMIX® Chicken Stock to boil over medium heat and then turn heat down to a gentle simmer.
2. Cook until all water is absorbed and quinoa is fluffy, about 10 -12 minutes. Let it cool.
3. Mix well shallot, vinegar, parsley, olive oil, AJI-SHIO® Flavoured Black Pepper and salt.
4. Check for consistency and seasoning.
5. If too thick add a little more water or vinegar.
6. Toss lettuce and tomato with dressing.
7. Debone sardine and break pieces into the salad with black olive.
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