Quinoa, Tomato and Mozzarella Salad
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.
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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5 Classic Salad Dressings
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