Servings: 4 to 6
Preparation: 30 minutes
Cooking time: 25 minutes
Ingredients
6 medium-sized tomatoes
¼ cup (45 g) quinoa
½ cup (75 g) corn (about 2 cobs, cooked for 10 minutes in boiling water and kernels removed using a knife)
1 tbsp (15 ml) olive oil
1 small yellow onion, chopped
1 medium apple, diced
1 garlic clove, minced
¼ cup (60 ml) still cider
¼ cup (40 g) walnuts, chopped
4 tbsp (60 ml) fresh parsley
2 tbsp (30 ml) fresh chives, chopped
To taste ground salt and pepper