This salad is a variation on the traditional Tomato Caprese by adding the versatile cooked Quinoa as an additional ingredient.
Quinoa (pronounced ‘kinwa’) is a species of goosefoot which is a grain-like crop grown primarily for its edible seeds. It is a pseudo cereal rather than a true cereal so quinoa is actually closely related to species such as beets and spinach or Swiss chard. Quinoa cooks up with a fluffy, creamy and very slight crunchy texture. It has a slight nutty flavor when cooked and it makes a great alternative to white rice or couscous.
Quinoa’s protein content is very high (12%–18%) and is considered a great source of ‘complete protein.’ A complete protein includes all nine essential amino acids which is very unusual among plant foods.
1 Cup – Quinoa
2 Cup -- Water
1 Lb. Grape Tomatoes, Quartered
8 Oz. Mozzarella Pearls (the small balls)
Fresh Basil Leaves, Cut Into Ribbons
¾ Tsp. Himalayan Pink Salt
½ Tsp. Fresh ground Pepper
Extra Virgin Olive Oil
Ø Use dried ground basil if fresh herbs are not available
Ø Add a touch of Balsamic Vinegar with the EVOO
1. Rinse the Quinoa seeds
2. Prepare quinoa by boiling 2 cups lightly salted water plus 1 cup quinoa.
3. Reduce to a simmer for 10 minutes then remove and stir then let stand for 3-5 minutes.
4. Drain in a fine sifter/strainer and dump contents into a medium mixing/serving bowl.
5. This recipe can be served hot or cold (the Quinoa)
o Either let it cool completely or
6. Drizzle about 2-3 tablespoons of olive oil over top and serve!