This is a lovely herby quinoa salad and I used the last of the tomatoes from my garden in this dish.
1 garlic clove, peeled
5 spring onions, chopped
3 tbsp red wine vinegar
3 tbsp olive oil
salt and pepper
200g cherry tomatoes, halved
400g cooked prawns
Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.
Bring a pan of water to the boil and cook the quinoa according to packet instructions, drain, run under the cold tap and drain again well.
Put the quinoa and the rest of the ingredients in a bowl and toss with the chimichurri sauce. Serve.