Didi’s Monday Morning Recipe 3/12/2012 Caprese Quinoa Salad
With the spring season in the air here in the Vail Valley, it’s time to start trying some new fun summer salads. I just found this awesome recipe on Pinterest via TheFitCook.net .
Caprese salad is my favorite summer treat with fresh tomatoes, fresh basil and soft fresh mozzarella cheese. And quinoa is my number one pick for a healthy grain, full or protein and fiber. The combination of the two is a fabulous idea and is sooooo delicious!
This salad is easy to make, very few ingredients and would be a great side dish or served as an entrée. Enjoy!
Caprese Quinoa Salad
Ready in: 30 minutes
1/2 cup quinoa
1 1/2 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave
1 large plum tomato, chopped
1/2 cup fresh mozzarella pearls, cut in half
1 tablespoon fresh basil, chopped
1. To cook the quinoa, add it to a pot with one cup of water. Season lightly with salt. Bring to a boil, then cover and reduce to a simmer. Cook for 10 minutes, or until the water is absorbed.
2. In a salad bowl, whisk together the vinegar, olive oil and agave, and season with salt and pepper.
3. After the quinoa is cooked and cooled, add it to the salad bowl, along with the tomato, mozzarella and basil.
View past Monday Morning Recipes here: