Quinoa Caprese Salad

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. 

Ingredients

€        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

€        Options:

Ø  Use dried ground basil if fresh herbs are not available

Ø  Add a touch of Balsamic Vinegar with the EVOO

Directions

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

o    Immediately after draining the Quinoa add in the tomatoes, cheese, basil, salt and pepper.

6.     Drizzle about 2-3 tablespoons of olive oil over top and serve!

Lentil - Quinoa Salad

Dinner tonight was Tri Tip and a new recipe; Lentil-Quinoa Salad...
Ingredients

€              1 Qt. Water

€        3/4 Cup - dried green Lentils, rinsed

€        1/2 cup dried Quinoa

€        2 Oz. - fresh asparagus tips cut into 1-inch pieces

€        1/2 Cup - Extra Virgin Olive Oil

€        1/4 Cup - Red Wine Vinegar

€        2 Tbsp. grated fresh Ginger

€        1 1/4 Tsp. Sea Salt

€        1/2 Tsp. coarsely ground Black Pepper

€        1/4 Tsp. dried Red Pepper Fakes

€        2 Oz. Pine nuts, toasted (Substitute Walnut or shaved Almonds)

€        4 Cups - mix Baby Arugula and Mixed Greens

Preparation

1.    Boil water over high heat and add lentils then reduce heat and simmer for 15 minutes.

2.    Add the Quinoa, cover and simmer for another 8-10 minutes then add the asparagus tips an cook for 2-3 minutes until asparagus is tender but crisp.

3.    Drain in a fine strainer and rinse with cold water to completely cool shaking off all excess water and set aside.

4.    Combine oil, vinegar, ginger, salt, black pepper and pepper flakes in a bowl and set aside.

5.    Add the cooled lentil mixture and nuts to the oil mixture and toss gently, until well coated.

6.    Serve over the arugula - greens mix.