Quinoa Caprese Salad
Another whole grain salad that I love. This salad recipe is from the same set of recipes as the Bulgur with Grapes and Goat Cheese salad I posted a few weeks ago (Shape magazine May 2006). You can’t beat the combination of tomatoes, basil, and fresh mozarella. This salad adds quinoa cooked in broth to give it more nutritional power. The dressing is also interesting, it’s a simple combination of garlic oil and fresh squeezed lemon juice. It adds a new dimension to the traditional Caprese flavours.
Ingredients
1 Cup quinoa
14 oz broth
1 pint grape tomatoes or roma tomatoes
3 oz fresh mozarella
1 Cup torn or chopped basil leaves
2.5 Tblsp fresh lemon juice
1 Tblsp garlic oil (I use a brand named Garlic Gold)
...with a fork
Simmer quinoa in the broth until all the liquid is absorbed (about 15 minutes), fluff witha fork and cool. I use a vegetarian boullion cube (from Rapunzel) just to make it easier. Slice or chop tomatoes and mozarella into attractive bite-sized pieces. I normally make all my salads with grape tomatoes and this one is particularly attractive with similarly-sized tomatoes and mozarella balls – but this week the roma tomatoes looked great and the smallest mozarella balls were a little larger than bococcini so that’s what’s in the pictures. Tear or chop the basil leaves into manageable pieces. Mix quinoa, tomatoes, mozarella, and basil in a bowl. Season with salt and pepper. Whisk lemon juice and garlic oil together, pour over the salad, toss, and get yourself a fork!
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Hi;
We tried this out and everybody liked it a lot. Thanks Food Heroes!
Next up: Carrot Ginger soup…
Comment by Dave September 24, 2008 @ 6:12 pm