Reminiscent of Caprese salad, this makes a refreshing summer side dish or a vegetarian entrée and is also a great way to feature your homemade fresh mozzarella cheese. The crisp juicy tomatoes, in contrast with the soft cheese, and the chewy quinoa creates so many textures in every bite. It's sure to be a crowd pleaser!
Now that your Cultures For Health Cheese Kit or Starter Culture is on it's way to you, bookmark this recipe so you can reference it later!
Quick Look:
Soak: Overnight
Prep: 10 minutes
Cook: 20 minutes
Yield: 4-8 servings (depending on if it's a side or entree)
Ingredients:
- 1 cup quinoa
- 2 Tbsp. whey or apple cider vinegar
- 2 cups diced fresh Roma tomatoes
- 1 cup cubed fresh mozzarella
- 1 Tbsp. olive oil
- 1 clove garlic, crushed
- 1/4 cup chopped fresh basil
- 1/4 cup minced shallots (or substitute green onions)
- Salt and pepper to taste
Instructions:
- Rinse quinoa and soak overnight in 2 cups warm water with 2 Tbsp. whey or apple cider vinegar. In the morning, drain and rinse.
- Toast quinoa in a dry skillet over medium-high heat, stirring constantly. When quinoa is toasted, add 1-1/2 cups water, then cover and cook over medium heat for 20 minutes until tender. Transfer to a large bowl and allow to cool to room temperature.
- While it's cooling, chop your tomatoes, shallots, basil, garlic, and mozzarella cheese.
- When quinoa is cool, stir in tomatoes, shallots, basil, garlic, olive oil, and cheese. Add salt and pepper to taste.
Tips:
- Looking for some bold flavors to add? Try balsamic glaze or a basil vinaigrette!
- Don’t have quinoa on hand? Try brown rice or couscous as a substitute.
- You can bulk up this salad and clean out your produce drawer by including other fresh veggies. Zucchini, avocado, bell peppers, and peas all make great additions!
