Tuesday, July 16, 2013

Caprese Quinoa Salad

In the summer, I love any recipe that allows me to use the fresh basil from my garden. I've made this recipe before and it is always delicious. I served it with the Rosemary Lemon Chicken and some strawberries.

Caprese Quinoa Salad

  • 1 cup quinoa
  • 1 1/2 cups of water or chicken/vegetable broth (the broth gives the quinoa more flavor)
  • 1 ball of fresh mozzarella (chopped)
  • 1 carton of grape tomatoes (halved)
  • 2 tbsp of fresh basil (chopped)
  • 3 tbsp of olive oil
  • 3 tbsp of balsamic vinegar 
  • Salt and pepper to taste
  1. Add the quinoa and water or broth to a medium pot or skillet. Bring to a boil. Once the quinoa begins to boil, turn the heat to low and simmer for 10-15 minutes. 
  2. Once quinoa is finished cooking, place in refrigerator to cool for 20-60 minutes. 
  3. While the quinoa is cooling, begin to chop the mozzarella, tomatoes, and basil. 
  4. Once the quinoa is cool, combine all of the ingredients in a medium-large bowl and mix together. 
  5. Refrigerate for 15-20 minutes longer or until serving. 
The full meal: Rosemary Lemon Chicken, Caprese Quinoa Salad, and Strawberries

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