Thursday, June 30, 2016

Caprese Quinoa

Feels incredible to be back to blogging! Apologize for the long hiatus, we've both been busy ladies, life and all that.  But having wrapped up another school year, and moved back to Ohio for the year, I'm just itching to accomplish some craft projects. Finally some time to tackle those pinterest projects I have queued up, and some original ideas I have floating around.

Also, not living by myself anymore means I can dive back into cooking! I'm so not one of those people who enjoy making something just for myself.  The goal is to make 3 new recipes a week.  One was this caprese quinoa.

I've only tasted quinoa one other time, and never made it myself, but thought I'd experiment with this newer food that's causing quite a stir.  Thumbed through my pioneer woman cookbook, and discovered her Quinoa with Tomato, Basil and Mozzarella. And making it was as easy as she made it seem on TV.  Give it two thumbs up for a quick, healthy summer salad!

If you like caprese this salad is for you, even the hubby likes it! In fact, he's eaten more of the leftovers than I have. A clear winner for those of us trying to make healthier choices for meals.  And a valid excuse to enjoy some good ice cream later.

Caprese Quinoa

Total: under 30 minutes


2 cups red quinoa
4 cups water
1/2 tsp salt
1 cup red cherry tomatoes
1 cup yellow cherry tomatoes
8 oz fresh mozzarella, cubed
24 basil leaves (basil packet)

1/2 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp black pepper
1/2 tsp salt

1. Boil 4 cups of water, salt the water, then add 2 cups of quinoa. Reduce to low heat, cover and simmer for 15 minutes or until water is all absorbed. (Cook quinoa like you would rice). To cool the quinoa spread it onto a baking sheet, then add to salad once it becomes room temp.

2. While quinoa is cooking make the dressing. Add the 4 ingredients and mix. Set aside.

3. Next add all the tomatoes to a big bowl. Depending on the size and your preference you can choose to cut them in half. Then chiffonade the basil, add to bowl.  We bought small mozzarella balls and halved or quartered them, but depends on what mozzarella you purchase. Add mozzarella to bowl. Quinoa should be room temp and can be added to bowl.  Add the dressing and toss.

4. Best to sit in fridge for 2-3 hours. Either way its tasty and keeps up to 2-3 days in fridge!

Other great salads to whet your salad appetite on the blog:
Strawberry Chicken Salad
Italian Tortelini Pasta SaladChicken Taco Salad
Watermelon Arugula Salad 
Broccoli Salad 
Pioneer Pasta Salad
Buffalo Chicken Salad
Avocado Corn Salad