Quinoa, Tomato and Mozzarella Salad

      
by BC Farms & Food  -  Permalink
April 12, 2015

RECIPE

This refreshing salad combines the tang of sweet cherry tomatoes, mozzarella cheese, and garlic with quinoa in a fresh basil vinaigrette. For a sharper flavour contrast, try this salad with crumbled feta or blue cheese.

Quinoa, tomato and mozzarella cheese

Serves 4

Salad:

1 cup quinoa
20 cherry tomatoes, halved
225 grams (8 oz) mozzarella cheese, diced or balls (bocconcini)
1 small bunch broccolini

Vinaigrette:

1/4 cup virgin olive oil
3 cloves garlic, minced
2 1/4 tablespoons balsamic vinegar
2 tablespoons fresh basil
1/4 teaspoon salt
black pepper

Rinse the quinoa well. Quinoa has a bitter coating that must be rinsed off before cooking. Cook the quinoa in 2 cups of cold water. Bring to a boil, then cover, reduce the heat and simmer for about 15 minutes until done.

Place quinoa in a large bowl. Add the tomatoes, cheese and broccolini.

Whisk together the vinaigrette ingredients and add the dressing to the salad, tossing well to combine. Taste and add additional salt or pepper as needed. Chill and serve.

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