Food Hero

Quinoa Caprese Salad by Katy K
September 23, 2008, 4:39 pm
Filed under: Katy K, Salads
Quinoa Caprese Salad

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.


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

...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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We tried this out and everybody liked it a lot. Thanks Food Heroes!

Next up: Carrot Ginger soup…

Comment by Dave

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