Monday, July 16, 2012

{recipe} caprese quinoa salad.

happy monday! how was your weekend? we moved furniture, painted, painted and painted some more. we actually made huge progress, which is great but my back and neck keeps reminding me how miserable painting a ceiling was.

don't let me fool you though, it wasn't all work and no fun. friday night we hung out with family are a great beach bar not far from our house. if you live in nova and haven't been to clare and don's beach shack, go it is awesome. we drank lots of beer, ate seafood and chilled. it was fabulous, and fun to catch up with my parents for the less than 24 hours that they were staying with us.

during the summer time, i am always looking for great salads to have with the ridiculous amount to grilled dinners we have. it is always refreshing to find a great salad, that is light, fresh and healthy. and you know how much i love things that are easy to throw together! so for your next summer barbeque, hold the mayo and enjoy a fresh caprese quinoa salad. enjoy!

Caprese Quinoa Salad.

Serves: 6-8

1 cup quinoa
16 oz fresh mozerella
1 carton grape tomatoes, halved
1 bunch fresh basil
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

1. In a medium sized pan, bring 2 cups of water and 1 cup of quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes.

2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
3. To prepare the salad, slice grape tomatoes in half and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. 
4. Drizzle on the olive oil, balsamic vinegar and season with salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

No comments:

Post a Comment